I’m not going to lie, I’ve been putting this post off not because of the lack of time, oh no. I’m stuck in a rut. A writing rut. I’ve been, well, blank. Frustrated at the fact that all my writing, no matter how I put it down on-screen or swap words around, all seems to come out sounding like some juvenile diary entry.
Dear diary, I cooked a bolognese today, It made me wish I was Italian. If I was Italian, maybe the boys at school would like me more…
I digress, in no way am I pretending like when I write these little introductions that it’s life changing stuff, and I suppose that they really are like diary entries. It’s just not a glittery bound journal I’m writing on, it’s a grown up WordPress template. But, I’ve put it off for long enough, so the hair went up, derry air on seat and decided I would just projectile vomit normal day to day words onto the screen, and it seems to be working…
I’m off to Food Blogger Connect this weekend. I’m a FBC virgin and am kind of nervous but so excited and I’m looking forward to talking with like-minded people who don’t look at me weird as I get excited about Falcon Enamel cookware and pasta machines. So I’m sure there will be plenty to report back on after the weekend and hopefully you won’t be able to shut me up.
But now onto something that does shut me up…
This bolognese is FULL of flavour and doesn’t call for tomatoes to be the star of the show. It’s creator is Rosie Ramsden of the delicious magazine food team. I tweaked it here and there and didn’t include onion/ forgot to buy onions or bone marrow which was an option. It’s still one hell of a good bolognese!
95g pancetta, cubed or sliced
1 large carrot
1 celery stick
1 large garlic clove
350g good quality beef mince
200g veal/pork mince
2 bay leaves
175ml dry white wine
3 heaped tbsp tomato purèe
100ml whole milk
Parpadelle pasta & Parmesan to serve
Fry the pancetta in a hot pan until crisp. Reduce the heat and add the carrot, celery and a pinch of salt and fry gently for 15 minutes.
Add the garlic and the grated nutmeg and fry for a minute or so. Stir in all the mince and fry for five minutes until browned all over and the liquid has bubbled away.
Add the bay leaves and turn up the heat slightly. Add the white wine, let it bubble away for a minute. Stir through the tomato purée.
Reduce the heat to very low and cover the pan with a lid, simmer gently for about an hour and a half, stirring occasionally.
Put a pan of water on for the pasta, when boiling salt the water and add a good amount of pasta, cook until al denté
Stir the milk through the bolognese , season to taste, even though it shouldn’t need anymore salt.
Toss the pasta together with bolognese, serve with a scattering of basil leaves and parmesan shavings.