Monday, March 5, 2012

Spaghetti Bolognese

This is a non-vegan family favorite! If you've never picked up a Cook's Illustrated publication or listened to Christopher Kimball on America's Test Kitchen Radio (NPR) you don't know what you're missing! I LOVE all the chef's and bakers at the Test Kitchen. Whether reading the magazine, watching public television, or listening on the radio, these masters always reveal some morsel of cooking/baking knowledge that improves my skills and experience in the kitchen~and everyone benefits!

So for the Bolognese Sauce, once again,  Cook's Illustrated Classic Bolognese is the best! As for the meatballs, this is DD's Italian Grandmother's recipe. ENJOY!

Gram's Meatballs
1/3 pound each ground beef, pork, veal
1 slice day old bread, crumbled
1 egg
1/4 cup parmesan, grated
parsley, chopped
salt & pepper to taste

Mix above ingredients and shape into preferred meatball size. These can either be browned in iron skillet on stovetop or in 350 degree oven, turning as meat browns. They can then be added to the sauce to finish cooking; bolognese or marinara sauce are excellent choices.

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