If this was a posh cookbook this recipe would be Gratin Bolognaise

Once again I’m using the food blog to get my writing up to speed in order to produce a boring academic paper more efficiently afterwards. Yesterday’s dinner turning out awesome also helps matters along. Since I hadn’t planned on blogging this dish I’ve got no ingredient lineup photo for you, but read the whole thing through and you should be able to piece it together.

After I made, photographed and ate the dish, I looked up bolognese sauce more thoroughly and found out several interesting facts: The genuine recipe contains less tomato than expected (people nowadays seem to think it’s supposed to be a tomato sauce with meat in it, which I’ve always disapproved of). The genuine recipe also contains pancetta, but neither garlic nor herbs. In Bologna it’s never served with spaghetti but with tagliatelle. One a side note it’s also interesting that minced/ground meat is fairly cheap today but was considered a luxury a couple of hundred years ago. With all that taken care of it’s time to cook up some lovely lovely food :)

Chopped onions, garlic and button mushrooms getting some colour. For a richer taste one could add a finely grated carrot at this stage too.

Pan meets meat. The registered traditional ragù alla Bolognese recipe calls specifically for skirt steak, but we’re aiming for cheap, not accurate today.

Now we’ve added a pinch of flour, a splash of red wine, a couple of spoons of tomato paste, salt, pepper and whatever herbs one feels like. While it simmers along ever so slowly, check that you’ve cooked the pasta and preheated the oven.

Here we have the sauce and pasta mixed together. There’s also a couple of eggs and a splash of milk in there, along with a can of discount prefab parmesan cheese sauce that I found in the store (but since the cheese sauce isn’t a main ingredient the recipe won’t be in the discount category).

Covering  the whole thing with mozzarella shavings and a sprinkle of dried oregano and basil. Since almost everything in there is cooked already, put it in the oven just until the eggs are set and the cheese molten.

And we’re done. A slight twist on what is probably the national dish of students everywhere (apart from those who eat ramen only and die of kwashiorkor). I’m thinking that this would also be a good dish for brunches, potlucks and such.


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