Quote:
Originally Posted by heero_yuy
Home made Bolognaise sauce, spaghetti and parsley. Sprinkle of grated Parmesan Reggiano.
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That's what we are having tonight. We won't have the parsley but we host Italian students and have 2 large (~1kg) blocks of Gran Padano/Reggiano in the fridge, may need to grate and freeze some.
My son helped me to cook the sauce, just need to reheat it, add some lemon zest maybe, some whipping cream and adjust the seasoning.
Good quality Italian pasta cooked al-dente with just enough sauce to coat (rather than the typical UK/US a bit of pasta to go with the sauce).