… and, I’ve made many variations, today’s was extra killer! It hit me? I haven’t been food bloggin’ for quite some time. And, knowing it’s cyclical (people come, people go), it made me realize many newcomers to danistrulytheman don’t have a clue about me, especially when it comes to my cooking skills. I really have neglected this part of me, my blog … and I also realize, no one can be bothered to peruse a blog that extends 4 years+ back, just want you newcomers to know, I do have exceptional (Italian) cooking skills. So much, that lately, things I see on other blogs that would make me cringe, now elicits a friendly “like” … lol! I could go on ad nauseam about it … in fact, I MAY have previously. I kept it basic for today … I think that’s been my problem of late; too lazy … can’t be bothered to teach y’all! typically, I use minced veal, today my market had gorgeous beef (cheaper too) … was an easy decision. normally, I put my tomatoes (San Marzano) through a food mill, but at a dinner party once, a non-foodie commented that she used an immersion blender … her thinking was that any tomato skins/seeds contained nutrients, and she didn’t want to waste any of it. I’ll never forgot her words, and it made me rethink my method, and to this day, I use her approach. BUT, today pressed for time, went sans blender, dumping the cans into the browned meat, breaking up the tomatoes with my wooden spoon … pulling out any obvious tomato skins. here’s a pic of my bolognese (chunky) simmering …
and here’s my pasta boiling away. notice the high boil? plus, I don’t use ANYTHING but pasta from Italy (sorry, another topic, for another day). when the water comes to a boil, I dump in about 5 tablespoons of salt; the pasta water should taste like the ocean ( again, another day – oh, and kosher/sea salt too).
and, finally plated … my bolognese linguine piccolo w/Romano Lupa and OMG’s focaccia. and, please believe me; this pic doesn’t even begin to give the meal justice – it WAS more awesome than you can imagine!
March 18, 2014 at 7:18 pm
Tickle our taste buds! You should cook more often! Looks great.
March 18, 2014 at 7:59 pm
Thanks, luv … good to see you … I do try, lol!
March 18, 2014 at 7:34 pm
A little-tid bit- before I deglaze with red wine. I deglaze the meat (now dry and no more juices) woth milk. Then let that completly dry out. THEN the red wine. The enzimes in the milk break down the meat and make a bit more fluffier I could say!
March 18, 2014 at 8:04 pm
… normally I deglaze w/ white wine. Today was white wine shy (bottle was almost empty) … no problem, I finished deglazing w/ chianti.