For our last showcase from Emeril’s new cookbook, Sizzling Skillets and Other One Pot Wonders (available for purchase here), $1.25 begged me to make the True Bolognese. I consider it more than a little bit serendipidous that the last recipe we cooked in Emeril’s Cooking Party was my absolute favorite. Truth be told, I wasn’t even 100% excited about making this dish because how special could bolognese really be? But let me tell you something, it is worth buying the cookbook for this recipe. We’re pretty hooked on Italian flavors right now and this definitely tasted like something we ate in a little Tuscan trattoria.
Not only is the True Bolognese relatively simple and easy to make, but the flavors come together really well. One of my favorite parts about making it was that every step along the way it tasted delicious and it got better every time I sampled it (which was a lot!). With ingredients like pancetta, white wine, and half and half, it’s decadent and satisfying. Although the recipe called for some ground veal in addition to ground sirloin, I used only the sirloin for our version. And since we had bowties in the house, we used those instead of the tagliatelle or pappardelle recommended in the recipe. For those of you who already own Sizzling Skillets and Other One Pot Wonders you HAVE to make this dish (if you haven’t already).
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