When SlantYYZ first alerted me to this recipe for a slow cooked bolognese - I scoffed. 12hrs effort for a pasta sauce?! You're a madman, I tell you! Downright batty! Open up a jar of Prego and be done with it.
As I read through the recipe and the logic behind it, I became more and more intrigued. Could slow simmering for 6+ hours really impact flavor that much? And using star anise as a flavoring, as oppose to the usual oregano. Interesting. Very, very interesting.
Soon I was hooked. I had to try and make this sauce. Each day that I didn't make this sauce was spent in agonizing anticipation. Realistically, I knew I couldn't attempt this without knowing I had at least a full day to spend in the kitchen. And considering the holiday season is hectic, when could I find a day that I could devote to this recipe? Finally, that day came. I woke up early and carefully diced, minced and measured, devoutly following the recipe. after 6hrs of slow simmering in the oven, I got impatient (and hungry). The sauce wasn't reducing quickly enough in the oven. So I cheated and moved it to the stove. It took another hour or so before it was at the desired consistency.
I served it on spaghettini with grated Parmesan cheese. DH could barely wait before I could take a photo (granted, it was almost 8pm by now so he was HUNGRY). The end result was a melt in your mouth sauce with a nice beefy flavor. Very tasty. Very rich.
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