This is the bolognese ragu that Nikki whipped together in impromptu fashion last Sunday. She combined three different recipes - one from Mario Batali, one from Lidia Bastianich, and one from the new Saveur magazine, which highlights bolognese recipes. She didn't even have all of the ingredients, yet this dish was unreal. Notice that she used the mafalda pasta that we featured about a week
or so ago (scroll down). It came out PERFECTLY "al dente". Nikki, jump in here now and tell the folks how you did it!
Curtos.com
Shop for major appliances such as SubZero, Bosch, GE and more. Serving our customers for 60 years with great prices and service. Yes, we ship nationally!
Photo Albums
Recent Posts
- New York Times Reviews NYC's Nouveau Pizzerias
- Scarlett Isabella Giannettino
- Pizza Notes...Frankie & Fanucci's, Zero Otto Nove
- Back in the Saddle
- Rest in Peace Richie
- Where Have We Been?
- How Much Water Does Pasta Need? - From the NY Times 2/24/09
- Christmas Eve 2008 Video - Feast of The Fishes on a Budget
- Christmas Eve 2008 Recipe: Stuffed Calamari - Stuffed Squid
- Christmas Week 2008 - Revisiting Xmas Eve 2007 Photo Gallery
Sites We Like
« Issue #110 of Saveur Magazine: BUY IT! | Main | Recipe: Quick Red Clam Sauce, Pantry-style »
April 25, 2008
TrackBack
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83500fb4853ef00e551faae548833
Listed below are links to weblogs that reference Quick Pic: Nikki's Bolognese:
Comments
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Where's the recipe???Looks delicious.
Posted by: lucy | May 13, 2008 at 03:13 PM