No, they love the marinara, not the Bolognese or Alfredo. Yes, it is cruel and unusual punishment. I am absolutely forbidden to make my dearly departed mother's angel hair pasta with olive oil and anchovy sauce served with fresh grated Romano cheese. It brings tears to my eyes. Funny thing, my first wife banned the dish also. I just don't understand. 
Strange with the sauces, particularly the Bolognese (who doesn't like meat, onion, and carrots ? and maybe some wine 
). 
How do you make it if you don't mind sharing?
I'm with SeanB on it being the anchovies. Maybe go with a lighter species (and pick it clean of any bones during prep) or shift the meat entirely. Well seasoned chicken perhaps if there's no way they'd touch fish of any kind.
I will saute onions, carrots and bell peppers w/ sea salt, pepper and unsalted butter. For meat, it is the triumvirate-ground beef, pork and veal, sauteed and drained. All goes in the pot and I add canned tomato sauce, canned crushed tomatoes, tomato paste and extra virgin olive oil. I add the typical "Italian" seasonings-parsley, sage, basil, rosemary, thyme, marjoram,sea salt and fresh ground pepper. I also add about a half a cup of a cheap Burgundy wine. Nothing I could stand to drink but it works wonders for the flavor of the sauce. I also add some grated Romano cheese. I let the sauce simmer, covered, for 2-2.5 hours, no longer. I can't give measurements, I don't cook like that. If the house smells like when I was growing up then I know it is correct. My wife actually tried to get me to produce a real recipe for my marinara. I spent an exorbitant amount of time measuring, tasting, measuring more, writing everything down, etc, ad nauseum, and it was the worst pot of sauce I ever made, almost inedible.
She apologized for that.
Home
Help
Search
Login
Register
Topic: What did you buy today? Post your latest purchase! (Read 3087486 times)