Spaghetti Bolognese
My first trip out of the United States was to Italy when I was 15, the summer after my freshman year of high school. I went for about 2 weeks with my mom and my aunt, and it was fantastic. That was more than 10 years ago now, and I'm sure I have forgotten many things about that wonderful trip. But one thing I will always remember was the truly amazing spaghetti bolognese (actually I think it was long, wide egg noodles) I ate in Rome.
I don't recall that the restaurant was anything special really, and I don't know why I chose to order that dish. But I did, and it has put me on a quest to taste something so delicious once again. When we returned from Italy, I tried to make a sauce similar to the one I had tasted. Then, I began to order it frequently at Italian restaurants, but nothing was ever the same.
After a time, I lost my drive to find the perfect bolognese once again. But more recently, I have seen it made a couple of times on cooking shows, and I was intrigued. From these shows, I learned that one secret to delicious sauce is adding milk or cream. My roommate told me I was ridiculous to do so, but that just shows what she knows.
Anyway, this Monday, I worked in the morning and had the evening off, which was a perfect time to make a real home-cooked meal for myself and my boyfriend, David. I had a great time chopping and stirring away in the kitchen, watching the sun set over Victoria Harbor. My bolognese is a fusion of these two recipes, one by Emeril and one from Rachael Ray. It was pretty darn delicious, but still didn't quite compare to my memory of Italian bolognese.
I don't recall that the restaurant was anything special really, and I don't know why I chose to order that dish. But I did, and it has put me on a quest to taste something so delicious once again. When we returned from Italy, I tried to make a sauce similar to the one I had tasted. Then, I began to order it frequently at Italian restaurants, but nothing was ever the same.
After a time, I lost my drive to find the perfect bolognese once again. But more recently, I have seen it made a couple of times on cooking shows, and I was intrigued. From these shows, I learned that one secret to delicious sauce is adding milk or cream. My roommate told me I was ridiculous to do so, but that just shows what she knows.
Anyway, this Monday, I worked in the morning and had the evening off, which was a perfect time to make a real home-cooked meal for myself and my boyfriend, David. I had a great time chopping and stirring away in the kitchen, watching the sun set over Victoria Harbor. My bolognese is a fusion of these two recipes, one by Emeril and one from Rachael Ray. It was pretty darn delicious, but still didn't quite compare to my memory of Italian bolognese.
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