Most Bolognese sauces I’ve had are made with beef or a variety of meats consist of ground beef, veal, and/or pork. I thought I change it up by making it all pork and I have to say, it’s definitely not lacking in taste. For a pork meat sauce, this has some pretty robust flavors. If you are not into red meat, this is a good alternative. Bon appétit!
After eating too much beans, nachos, tacos and quesadillas in Mexico, spaghetti was a real nice change! I used to serve this sauce over dried pasta but if you can get your hands on fresh —it really makes a HUGE difference! Buon Appetito!
This sauce was so tasty in my pasta. I was a bit worried that it wouldn’t because of the texture of the walnuts in this sauce. But I blended extra long in my food processor so the texture of the nuts is less obvious in the sauce. It would be an excellent spread in any sandwiches (Panini comes to mind). Or an alternative to tomato sauce on pizzas.
I had some basil in the fridge that didn’t look like it’ll last another day so I decided to make some pesto with it. I like mine a more loose consistency. When it’s too thick, it looks unappetizing (in my opinion).