The best bolognese

Currently, I’m at my kitchen table, alternating between devouring a bowl of sauce with pasta and typing up this post.

But before I get to this sauce, which is the most delicious bolognese I’ve ever made at home, I want to tell you what else we’ve been cooking and how that bread turned out. It turned out really well, see?


A nice thick, crisp crust, lots of air bubbles, showing off the rise created by less than a quarter teaspoon of yeast. The bread tastes buttery and wasn’t too dense or damp. ¬†We ate it with olive oil, balsamic, salt and pepper. This is my favourite way to enjoy this kind of bread. In my opinion, sourdough doesn’t lend itself to carrying the flavour of olive oil as well. Too many competing interests.

Speaking of bread, my partner made pizza dough this weekend. You’ll have the recipe for that eventually. It’s also by Ken Forkish, and we never split this one in half. There is always room for more pizza. Plus, any leftover dough can be used for focaccia the next day. Last summer, we made a tomato passata and canned it. We’ve been cooking it down to use as pizza sauce whenever we need it. Yum.

Yesterday we fried up a basa filet in a beer batter. We loaded up the filets with guacamole, pickled red onions and pico de gallo. My kind of lunch. A few days before that I made Nanaimo bars, but if you can believe it, they weren’t really junk food. I wouldn’t eat them for breakfast, but they certainly weren’t too bad for a snack (recipe coming soon).

Back to today’s adventure: bolognese. This recipe is from Cook’s Illustrated magazine, and if you’d like to learn about the science behind cooking and baking, the folks who contribute are the people to go to. For example, the reason you’re mixing baking soda into the ground beef is that “the alkaline baking soda can raise the meat’s pH, helping it retain moisture (without affecting the sauce’s flavour).” (p 8, Cook’s Illustrated vol 144). It’s fun to read, and the recipes are foolproof.

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