Originally Posted by
deubster
I'm anxious to find out how this turned out. Please do post the results.
I'd be concerned that my meat, no matter how good a quality, will have the texture of rice pudding after going twice through the grinder, browned, and simmered for more than 24 hours.
I'm not a big fan of significant texture in a sauce like this. The sauce I'm making is specifically for use with tagliatelle or in baked pasta dishes like lasagne and cannelloni, so it's exactly what I'm looking for - something to coat the pasta.
Beef, tomatoes, onions, carrots, celery, and salt so far. What spices will you use? What cheeses?
There is pork shoulder in there too.
I used a tiny bit of nutmeg but forgot to mention it. There are no other spices that make sense to my palette for a sauce like this.
The only cheese used in the lasagne itself will be parmigiano reggiano.
I have obviously touched on religious issues with respect to meat sauces and lasagna! I should point out that I am attempting make a strictly classical Emilia-Romagna style lasagna.