From yesterday’s Saturday Kitchen.  Fat boy Antonio caught my attention when he made a brief introduction to the world’s most famous sauce, saying “you’ve probably been doing it wrong all your life”.  I took notes of what he was doing on the telly, Florian demanded this is what we’re having for dinner and we got all we needed in Sainsbury’s this morning.  Half way through making it I researched what I could find on Antonio’s bolognese online and I wished I’d done it before I started.  The recipe on telly called on just onions fried on butter and olive oil, a touch of garlic and then onto that lean minced beef and lean minced pork, half and half. The recipe online stuck to what I’ve always been doing- onion, carrot, celery and garlic.  That’s what I’ll be sticking to, the flavour of the veggies is irreplaceable.

The idea of pork and beef rocks though. The texture of the sauce is lovely. Another thing is the wine, Antonio uses white, he says there is no need for extra colour, as the tomato concentrate provides lots of that. I used about 2 tsps of that and 400 g of passata. As for the wine, nearly half a bottle of very decent chardonnay went in. Antonio insists on using no herbs whatsoever, no oregano, no basil. I didn’t this time, but I had to flavour my sauce, so salt, pepper, sugar and a beef stock thingy from Knorr went in.

It cooked for nearly 2 hours. I served it with tagliatele, again, Antonio insisted this is the pasta to soak in all the flavours of the sauce. Finished with parmigiano. Enjoyed a lot.