Wednesday, 5 December 2012

Pasta Bolognaise

Ok for lunch today we had bolognaise and garlic bread ( home made ). I know everyone can do a good bolo but heres my tips to make it fantastic. So firstly the mince, I cook mine for 4 hours minimum this makes the meat really smooth. Tomatoes naturally contain sugar and acid so I always add some sugar and vinegar this makes them more tomatoey. My final tip and probably the most cheffy, the garlic. I blanche whole cloves with the bottom cut off 7 times ( in a pan of cold water and brought to the boil ). Then after the last boil give them a squeeze so the bitter middle pops out. This might sound like a bit of an effort to go to for a bolo but well worth it! Have a go! 

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