To compliment the garlic confit adventure, we thought we could prepare some Italian treats for dinner that night. In retrospect, we probably should have considered the time requirements for all these meals – and made the tiramisu first, then the bolognese and then the garlic confit. But like all things, we live and we learn.
I did my research and got the expert advice from the contributors on Chow.com and was advised to use Marcella Hazan’s recipe for Bolognese Sauce. It is super simple – but I’ll warn you: it looks like vomit for at least the first two hours of cooking. The only major change I made the recipe was that I chopped the celery, carrot and onion in the food processor to make it finer of a chop. I think this helps with the end consistency.
All in all, it was delicious. We ate this on both Saturday and Sunday night for dinner.
This recipe is just like the Martha Stewart recipe minus the celery and it uses fettucine instead. I like to mince mushrooms to make the sauce thicker just as a fun idea! So yummy!