Cooking Salsa Alla Bolognese (Bolognese Sauce)

After spending all that time making my own tomato pulp, I put that pulp to good use by making some Salsa A Pomodoro and Salsa Alla Bolognese from Francesco Ghedini’s Northern Italian Cooking (pages 4 and 10 respectively). Since I’ve already written about making the Pomodoro sauce (your basic red sauce), I’m going to skip another post on that one, though this time around I froze it all. I did use the Bolognese sauce that day though and actually just thawed out the rest last night for a quick and easy Sunday night dinner. The Bolognese is pretty similar, but it’s a bit heartier and includes some mixed veal, beef and pork which I got in a meatball/meatloaf mix from my local grocery story.

The recipe features carrots, onions, celery, garlic, re-hydrated mushrooms, prosciutto, red wine, parsley, marjoram, salt, pepper, nutmeg, flour, my homemade beef stock and the aforementioned tomato pulp. It’s actually a surprisingly easy recipe that doesn’t involve a ton of work, though you do need over an hour to let it cook and then simmer.

The end result was a great combination of meat and red wine all formed together with the vegetables and spices making for the kind of sauce that felt primal when I ate it. I got the feeling while eating that sauce that it was the kind of thing people have eaten for hundreds, maybe thousands of years. That’s a pretty cool feeling, especially when you made most of the ingredients yourself.

Advertisements

Can’t Remember If I Liked Kheema Or Korma

Kheema

Man oh man. One of the problems with doing this blog and getting behind on posts is that some of the meals start to run together. About a month or so back I made two Indian dishes back-to-back: Aarti Sequeira’s Kheema from FoodNetwork.com and the one for Vegetarian Korma on AllRecipes.com. Both dishes involve curry, peas and tomatoes, but the Kheema sports ground beef and there are different veggies involved.

Vegetarian Korma

The other problem is that I remember distinctly liking one of the results and not really being into the other. I want to say the Kheema turned out to be a little greasy, though that could have been the result of me not draining the meat as well as I should have. I also felt like one had more flavor than the other. It’s really annoying not remembering which we liked and which we didn’t because I don’t want to waste time making something we won’t like for a second time. Ah well, I’ll give one of them another shot in the near future and let you know how it goes.

Vacation Bonus Food (& Beer) Pics: Salem Beer Works

Hey look, I happened upon a few more photos from vacation that I forgot to post. One day while in Massachusetts we went to the city my wife and I got married in back in 2006, Salem, MA. After walking around and seeing the familiar sites we stopped in at the Salem Beer Works for a couple appetizers and beers. The inlaws, wife, baby and I split a big plate of nachos and fried pickles while enjoying our own beverages of choice. I started off with one of their IPAs, can’t quite remember which one, but it was good and bitter, just the way I like it. I followed that up with the Pumpkin Works Ale which is one of the best pumpkin beers I’ve ever had and is also accompanied by some sugar and cinnamon on the rim of the glass. I’m a big fan of pumpkin flavor and like it when the beers supposedly sporting that flavor do it with gusto and that’s what the Beer Works does. Kudos to them for that, as well as producing some pretty great nachos and fried pickles. Definitely hit them up if you’re anywhere near the Salem area.