Eastside Road, January 24, 2011—
BECAUSE TO MY WAY of thinking Bolognese, which is surely one of the Hundred Plates, absolutely must involve carrot, though only a little bit; and tonight's sauce, one of L's triumphs in frugal resourcefulness, was innocent of roots. She'd cunningly reserved a bit of the ground beef bought for yesterday's hamburgers, and browned it with chopped onion, while soaking up a cup or so of dried porcini. (Our pantry can supply wonderful things.)
The softened porcini and their liquor went into the browned meat, along with a tablespoonful or so of tomato paste, a spray or two of rosemary, some crushed garlic, salt and pepper, a bay leaf or two, and some leftover pastasauce from last week. Delicous on tonight's penne, and who needs car rot? Green salad, of course.
Nero d'Avola
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