This is Just to Say

[madrobins]

Last night, aware that the days of weeknight dinners that are involved and take a while to cook are numbered, I decided to make fresh tagliatelle and bolognaise sauce. The pasta takes a while, but is so worth it--there is nothing quite like the color and texture of fresh pasta. The bolognaise (how is it I'd never made bolognaise before?) took a while, and I wound up using twice the ground meat they asked for--pork, not beef, this time, and no mortadella, and bacon instead of pancetta, and fresh basil rather than parsley because I had basil and hadn't any fresh parsley. No worries. It turned out beautifully and was a huge hit.

Oh, yay! Another arrow in my gustatorial quiver.