FOOD DIARY: penne with modified Bolognese ragu

Last night Diane used some of the remains of her frozen Bolognese sauce she had made for last week’s pasta and married it this time with penne rather than spaghetti and it tasted delicious.

Diane had moistened the ragu with tomato passata and that gave the otherwise fairly dry sauce enough liquidity to penetrate into the pasta.  However, we both came to the conclusion that the southern tomato based sauces with the Sicilian flavours were more to our liking.  This ragu bolognese was an excellent alternative but I do not expect to see it at the Johnson table in the future; it is just too much effort for too little return.

As always there was a delicious cleansing salad to complete the meal and a delicious bottle of that excellent vino de tavola: Riparosso from the Abruzzo region of central Italy.

One thought on “FOOD DIARY: penne with modified Bolognese ragu

  1. We made Bolognese sauce in cooking class. It was okay but not my favorite.

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