Tuesday , June 2nd 2020
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Pasta Bolognese

A while back I made Meatballs Subs because I had a craving. They’re not that difficult to make and when you make them at home, you can use better ingredients than the versions you get elsewhere. Fortunately, there’s good bread in France and no shortage of cheese. And meatballs aren’t much of a challenge to make either. (Interestingly, a few weeks after I posted that recipe, an American woman living in Paris came up to me and said, “I don’t know how you knew, but I was craving the exact same thing! So I made your recipe…”

There must be something about ground beef, because I recently found myself craving Pasta Bolognese; tubes of pasta tossed in a thickened tomato sauce made with ground meat, red wine, garlic, and enriched with tomato paste – Capisce? 

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