Bolognese sauce/Gallery: Difference between revisions

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imported>Hayford Peirce
(added captions to each picture)
imported>Stephen Ewen
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{{Gallery
{{Gallery
|caption=Use this for subheadings
|caption=Bolognese sauce preparation
|width=200
|width=230
|lines=5
|lines=3
|Bolognese 1.jpg|A ''soffrito'' of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
|Bolognese 1.jpg|A ''soffrito'' of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
|Bolognese 2.jpg|Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.
|Bolognese 2.jpg|Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.

Revision as of 14:32, 19 October 2007

Bolognese sauce preparation
A soffrito of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
(CC) Image: Hayford Peirce
A soffrito of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.
(CC) Image: Hayford Peirce
Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.
White wine has been added and also boiled until it evaporates.
(CC) Image: Hayford Peirce
White wine has been added and also boiled until it evaporates.
Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.
(CC) Image: Hayford Peirce
Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.
Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.
(CC) Image: Hayford Peirce
Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.
The finished Bolognese, ready to be served on tagliatelli.
(CC) Image: Hayford Peirce
The finished Bolognese, ready to be served on tagliatelli.
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