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Spaghetti Bolognese

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Comments

  • #92
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    vibe666 wrote: »
    a good tip for the pasta is to drain it and stir in a big spoon of the bolognese sauce to keep it moist and stop it sticking together and it also stops it looking so pasty.
    I just use a glug of olive oil to stop it for sticking. I think a spoon of sauce would just make it look messy presentation wise.


  • #93
    murser
    Registered Users Posts: 65 ✭✭murser


    muckety wrote: »
    If you make the sauce the day before it is needed, and cook it down so that a good lot of the liquid is evaporated off, there shouldn't be any need to 'beef it up'....
    I agree making it the day before allows the herbs and other flavours to really develop and the sauce is far more flavoursome as a result


  • #94
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    BaZmO* wrote: »
    I just use a glug of olive oil to stop it for sticking. I think a spoon of sauce would just make it look messy presentation wise.

    i used to do that, but i find that a little bit of sauce is much better (pardon the pun:)) and doesn't leave the pasta so greasy.

    I actually picked up the tip off a tv chef somewhere or other. :)

    i don't make it the day before, but I always make enough for at least two days anyway, and it's always nicer once everything has mingled.


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