Bolognese sauce/Gallery: Difference between revisions
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imported>Hayford Peirce (creating this as a first step to hopefully making a successful gallery) |
imported>Caesar Schinas m (Use new Template:Gallery) |
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{{ | {{subpages}} | ||
|caption= | {{gallery | ||
|width= | |caption = Bolognese sauce preparation | ||
|lines= | |width = 300 | ||
| | |lines = 3 | ||
| | |licence = CC | ||
| | |author = Hayford Peirce | ||
|Bolognese 1.jpg|A ''soffrito'' of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil. | |||
| | |Bolognese 2.jpg|Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates. | ||
|Bolognese 3.jpg|White wine has been added and also boiled until it evaporates. | |||
| | |Bolognese 4.jpg|Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine. | ||
|Bolognese 5.jpg|Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so. | |||
| | |Bolognese 6.jpg|The finished Bolognese, ready to be served on ''tagliatelle''. | ||
|Bolognese_sauce.jpg|Bolognese sauce on ''fusilli'' pasta | |||
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Latest revision as of 05:13, 27 June 2009
Bolognese sauce preparation(CC) Images: Hayford Peirce | |||||||||||||||||||||||||||||
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