Rootbeer 2000's Blog

My sister-in-law bought Mario Batali’s “Molto Italiano” for me for Christmas and it’s a great book if you like Italian food. I’m making Ragu Bolognese for the second time in 3 days to try to improve on it. Not saying that his recipe sucks or anything. But I work with a chef who cooked for him (1 year in Babbo and 1 year in Del Posto) and the interesting thing is how much of the recipe is NOT in the book.

I know all chefs have trade secrets they keep to themselves and that’s fine but I’ve never heard of a Bolognese not made with tomatoes before (his recipe only calls for tomato paste). Thankfully the chef I know gave me a TON of steps that were left out so I’m sure the depth of flavor will be much greater and one of the biggest tips is not to rush the sauce. Let it reduce a LONG time for a truly great balance of flavor. It’ll beready in a bout 3 more hours so come on by if you’re in my neck of the woods!

rb2k