Savory bolognese americano
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Traditional Emilia Romagna Bolognese Sauce is made with equal parts pork, veal and ground beef. In this recipe, I've "Americanized" it by using wild boar, venison, and buffalo - a trio of three very American meats. Because the game meats are stronger and more robust in flavor, I added porcini mushrooms and their liquid to give it an even earthier flavor. If you can't get venison, by all means use ground beef or veal. Ground buffalo is widely available in many supermarkets these days, and I'm lucky to live near a large ranch that supplies both the boar and buffalo. Venison is courtesy of a neighbor who hunts.
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