Friday, May 24, 2013

Giada's Bolognese

The food processor trick seems like a smart way to get that texture out of the veg, huh?
Meaty mushrooms and red wine sure don't hurt either...


  1. In a lot of traditional Italian red sauces, the veg is put through a sausage grinder (before cooking) to get a uniform consistency. The smaller size helps to get the water out faster and saves from using a mill after the sauce is hot.

    1. Get out! Of course it would have a meaty texture then, eh?
      I bet an eggplant would sausage-grind real nicely.