I have a question about the recipe "Pink Bolognese" from Veronica.
Alcohol brings out flavor compounds in the tomatoes that normally do not present themselves if you do not add it. Vodka is higher in alcohol, but any other alcohol can be used as well. Vodka is good because it does not add any other flavors to the dish, keeping the flavors clean.
Thanks Mr. Vittles! Have you tried this recipe? It is divine.
pierino is a trusted source on General Cooking and Tough Love.
In Italy this is a rather modern sauce with some argument over whether it originated in Tuscany or further south, although I've never heard it referred to as "bolognese" before. In Bologna they are pretty strict about the rules.
I have found the whole of Italy to be pretty strict about (food) rules. Let us remember they have a special "Parmigiano" Police Division.
Please enter a valid email address.
Well played. You deserve a cookie.
They're both cute, they're both lovable, and...
Tomatoes & Cats
No-Cook Tomato Sauce
Celebrate With Staub!
The "Creamsicle Effect"
A Meat For Every Month
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.