9-27 HOMEMADE FETTUCCINI WITH BOLOGNESE SAUCE

We’re having guests for dinner tonight, one of whom has a lifetime of experience with Italian food. So I will admit right now…I want to impress them. Only time will tell if I’m successful.

A west coast and an east coast guy.

Here is the menu:

Before dinner…wine, Asiago cheese, Antonella cheese (with Scallions and crushed Rosemary), and my own blended dipping oil with Josh’s Ciabatta bread.

Salad...mixed greens with olive oil and lemon dressing

Main course…Homemade fettuccini in a Bolognese sauce (my variation of such…posted on July 31)

Desert…Vanilla ice cream with fresh raspberries. Chocolate sauce optional

INGREDIENTS:

Celery, chopped
Carrots, sliced
Garlic and onions
Ground beef
Fresh basil and oregano
Olive oil
Butter
Sweet Vermouth
Cream or whole milk
Whole, peeled tomatoes, 28 oz. can
Tomato sauce, 8 oz. can

PROCESS:

In olive oil and butter cook the garlic, onions, and veggies for about 5 minutes. Add the meat and cook until browned throughout. Add a splash of sweet vermouth while the meat is cooking. Then add the tomatoes and herbs and simmer for about one hour.

While the pasta is cooking add the cream to the sauce and stir frequently.

For the pasta…14 oz. flour and 4 large eggs.




COMMENTS:

The company was great and the pasta a success. There were no leftovers to send home with anyone.