Bolognese has been my friend for a very long time now. We frequently hang out at the dinner table, but I admit I do most of the conversing. My friend Bolognese is quiet but spectacular, but always seems to be a little bit different every time we meet. Sometimes she’s light and saucy, other times she’s chunky and rich.
That’s not a bad thing, since I’m notorious for not measuring ingredients while I cook, but I have fine-tuned my veal Bolognese recipe to something that requires a second helping, even when I’m already bursting at the seams. I still don’t measure, but there are some secrets that I use every time to get the right formula.
Don’t be shy with the wine
I’m really not sure I could make a Bolognese that tastes the way I want it to without lots and lots of wine involved. In fact, the last batch I made, I simmered all of the ingredients in a bunch of wine, and then I added more and did it all over again. I really don’t think you could overdo it.
Less is not more — go heavy on the herbs and spices
Just like with the wine, use a heavy hand when adding your dried oregano and basil and your sea salt and freshly ground black pepper. It makes all the difference to the way the flavors all meld together.
Crimini mushrooms are a must
If you like mushrooms in your Bolognese, as we do, please spring for the extra 50 cents and get the baby Bella or Crimini mushrooms. The difference in taste is like steak versus cardboard. The rich flavor of the Crimini soaks up and amplifies the other flavors in the sauce to perfection.
Veal is a must
For some reason, it just tastes so much better than beef Bolognese to me. Veal is subtler yet richer and adds a complexity that you can’t get with beef.
The secret ingredient? Sun-dried tomatoes
I’ve only recently discovered how awesome a Bolognese can be when you spike it with sun-dried tomatoes. The sweet and tart pungency adds a vivid punch to the sauce that is pure pleasure to the taste buds.
No wait … the secret ingredient is fresh basil
Stat with 1/4 cup and just keep adding. I’m not sure you can have too much fresh basil, and the greenness and freshness that it adds to the long-simmering sauce is yet another important layer in this multi-faceted sauce.
Cream really is optional
Bolognese purists everywhere are composing hate mail to me as I type this, but for me, it’s true. There are so many delectable flavors in this sauce that the cream is incidental. It may smooth and mellow the sauce a bit and add a creamy richness, but it is is no way necessary, so if you want to leave out the calories and the hard-to-digest dairy, your sauce will still be divine.
Veal Bolognese with Crimini Mushrooms and Sun-Dried Tomatoes
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Ingredients:
Brown the meat, then add the garlic and onions and saute. You can even take the meat out if you want to brown up the veggies really well. I go for translucent, or about 5 minutes. You can add the mushrooms at this point too, but I forgot last batch and added them late and it still came out great.
Add about 1 cup of red wine and cook for a minute or so, then add diced tomatoes. Stir in dried herbs and season to taste with salt and pepper. Simmer for about 15 minutes, then add the sun-dried tomatoes and more wine to the consistency you like, and check herbs and seasonings. Remember the secrets: I don’t think you can over-season this one, and there’s no such thing as too much wine.
Serve with the pasta of your choice; ours was brown rice penne this time and it was delightful, and sprinkle with the cheese if you like.
For another take on the Bolognese, be sure to check out Bob’s recipe for beef Bolognese, which uses stew meat and veggies.
Clacked by Debbie McDuffee
on Jan 05, 2010 @ 10:00 EST5EDT
