Wednesday, January 14, 2009
Sorry to have kept you waiting a while for this recipe. I’ve just been a bit busy. But better late than never, yes? So, the ragu I made to go with my heretic pasta the other night was made with pork, because, as I said before, why offend only one religion when you can do three at once. Ha.
The recipe came from Paul Bertoli’s amazing book, Cooking by Hand. This is not a book for the faint of heart, I should warn you. The Ragù alla Bolognese recipe alone is over 1,500 words–but who am I to complain about long winded treatise on a traditional dish, you’ve seen my Pad Thai recipe, right?
The recipe calls for beef, ground chuck, skirt, or hanger steak to be precise, but I made it with ground pork butt instead, because my friend Beccy doesn’t eat beef. (Yeah, you can choose your friends but you sure can’t choose what they eat!)
So, here’s my slightly bastardized version of Paul Bertoli’s Ragù alla Bolognese. Hey, if you want the real thing you could always go buy the book.