Rainy day Bolognese

[Mik]

Ah. Did not know you were there. Mayla with you?

[jon-nyc]

Yep. We had a fundraiser last night. A dinner cruise on Lake Norman. Monday I need to be at Duke for a few days so we’re hanging here until tomorrow when we will head up to Durham.

[Mik]

Nice. But I’ll bet the trips down get a little tiring. Hope all goes great.

[jon-nyc]

Usually I don’t mind. This one is more tedious as I am getting a three day inpatient treatment that will make me feel like shit.

[Mik]

Swell. Hope it goes fast.

[jon-nyc]

Damn Italian restaurant didn’t even have the bolognese. I was looking at an old menu on Google. I had an overly salty chicken dish.

[Mik]

Well, you do live in NYC. No shortage there. The spinach pasta was a bad omen.

[Mik]

(I won’t tell you how glorious mine was. That would be cruel)

[LuFins Dad]

You know, I’ve never really cared for bolognese. The flavor is good, but everything is minced and reduced too much. I love a penne paste with a chunky tomato sauce with big ol’ chunks of onion, garlic, sausage, peppers, chicken, asparagus, etc… I like the penne ant the tomatoes binding everything together, but each and every bite is a little different… I have some Italian sausage and chicken in the fridge, I think that might be tonight’s dinner…

[Mik]

Funny - we’re having Bolognese again

[jon-nyc]

Show off.

[LuFins Dad]

@Mik said in Rainy day Bolognese:

Funny - we’re having Bolognese again

[jon-nyc]

Made this last night. I cut some corners for time’s sake, but in my defense it wasn’t raining.

[Mik]

Looks great. How was it? Did you get the white bolognese recipe I texted you?

[jon-nyc]

No you probably have my old phone number. I had to get a new one last April.

It was great I just had it again for lunch and am freezing enough for another meal for the three of us.

[jon-nyc]

I used 2lbs of ground beef and a pound of sweet Italian sausage.

Bought pre-diced onion, carrot, and celery. Used 2x28 oz cans of crushed tomatoes. Milk per normal, and this recipe called for white wine.

[Mik]

Yeah, I buy the precut mirepoix too. I don't think it much matters whether you use red or white wine, it's such a small part of the ingredients.

[Mik]

https://cooking.nytimes.com/recipes/11111-rigatoni-with-white-bolognese

[jon-nyc]

Interesting.