Busy cooking now ~ back soon.
While you are waiting for me here is Francis, the poodle, to entertain you with a funny video
If you feel inspired to try a genuine Italian recipe here is one from an earlier posting of mine ~
Canelloni a la Sureno Restaurant, Opposite House, Beijing
Delicious Ragu Sauce
600g ground lean minced beef
400g coarsely ground lean pork
200g pancetta diced or chopped
100g chopped onion
100g carrot diced
100g celery diced
1kg peeled tomato (canned)
300ml dry white wine
500ml fresh milk
3 bay leaves
black pepper and salt to taste
Method for Ragu sauce (makes 3kg sauce)
- Place the pancetta in a large, thick bottomed stainless steel saucepan, stir and cook over a low flame until the fat is melted. Add the onion and keep stirring till the onion is translucent.
- Add the carrot, celery and bay leaves and keep cooking until the vegetables start to soften and get some colour.
- Turn the flame up high and add the ground meats (previously mixed and seasoned with salt and pepper and mixed well by hand).
- Keep cooking and stirring with wooden spoon until the meat is well done.
- Pour in the white wine and keep cooking until the wine has evaporated.
- Briefly process the tomatoes in a blender and add to the pot. Continue cooking slowly over a low flame for at least 2 hours. If it becomes dry add some beef stock.
- Add some milk and chicken stock, stir, reduce heat and leave to simmer.
- Continue adding the milk and stock over the next 60 minutes while simmering.
- Season to taste and leave to rest.
- Traditionally the ragu sauce should be served with tagliatelle - not spaghetti.