Cooked: A Natural History of Transformation
Meat Sugo and Pasta
Page 423
Cuisine: Italian | Course Type: Main Courses
Recipe Reviews
friederike from Berlin,
Nice - though I'm afraid to say I don't think it's worth the effort, it simply lacked the wow-effect, and without that, it's just a fairly normal Bolognese-sauce. Actually, it reminded me very much of this Bolognese sauce - it even also had this slight taste of chicken livers, though it didn't contain any, and both recipes only used a very small amount of tomato concentrate - personally, I prefer a higher tomato content, and preferably not from concentrate.
We did adapt the recipe - we didn't use the pork shoulder (I don't think that's something we'd get at the butcher's), and the only minced meat that was available was beef, so I took that. Also, we made only a third of the recipe, and I'm glad we did - it was all that fit into our 4,2 l Le Creuset, and our other large pot isn't considerably larger.
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