Wonderful blog!!! The tomato sauce looks yummy!!!
[…] Bolognese is almost always served over a fresh egg-based tagliatelle, but with the added heartiness of the non-ground-meat variation, an extra-wide pappardelle works fabulously. I make a batch of pasta dough, roll it into sheets, then I hand-cut 2.5cm (1-inch) wide noodles. You don’t have to hand-roll your own pasta though. Buying pre-made fresh lasagne sheets and cutting them into noodles works just as well. Ragù alla Bolognese is never served over spaghetti, as it can’t hold a dense sauce like this. Spaghetti’s better suited to lighter sauces like (surprise!) tomato sauces. And hey, if you need a good recipe for a tomato sauce, clicky-clicky. […]
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