It takes a bit longer to make a Bolognese Sauce, but it’s worth every mouthwatering moment. I’ve made this recipe for years. It’s fool proof, freezes well, and serves eight or more people. When I served it at the farm this past weekend, little did I know that one of my guests was from Northern Italy. How’s that for pressure?
I served the sauce and noodles in my big, colorful spaghetti bowl, and sprinkled it with freshly grated Parmesan (after I took the photo). In deference to the food pyramid, I also served a broccoli with lemon-butter and a wonderful new salad: Butternut Squash, Spicy Pecan, and Dried Fig Salad.
In addition to a mixture of greens and roasted vegetables, the salad has spiced nuts, goat cheese crumbles, and dried figs. The Maple Mustard Vinaigrette has just the right amount of tang. A gorgeous bowl of greens and oh-sooo good! I could’ve made a meal on the salad alone.
One other dish was noteworthy, because it can serve as a quick side for almost any meal: Sautéed Apples or just plain fried apples, as my mother would’ve called them. Just add the apples slices (I usually peel them), to several tablespoons of butter in a skillet, cover and cook until almost soft. Add a mixture of sugar and cinnamon and cook a bit longer. Top with a squeeze of lemon juice. That’s it.
One of my guests put the warm apples over ice cream and pronounced it superb. She may have found a new Ben and Jerry’s flavor. Sautéed apples are also a perfect accompaniment to breakfast pancakes.
After Note: My Northern Italian dinner guest was approving of the meat sauce, though I suspect that lighter, simpler sauces are more typical in his area.
All recipes mentioned above are in GoodFoodSTL Recipe Gallery. Click below: