Next, our over an hour
simmering bolognese sauce was topped on our freshly made tagliatelle.
Not exact matches
Although we love a long, slow -
simmered marinara or
bolognese, the acidity in tomato
sauce can be too harsh for a cast iron pan.
A couple of minutes later, I was rewarded with a pesto that scarily tasted very much like
Bolognese sauce, sans the 3 hours of
simmering.
It's the land of long -
simmering meaty
bolognese sauces, of braised veal shanks served over polenta, of hanging prosciuttos, Florentine steaks, and paper - thin carpaccio.