Guy Grossi, Grossi Florentino, Melbourne
Here goes and, just so you know, I am passionate about
Bolognese. Meat: Large-hole machine-minced pork (500gm), beef
leg (2kg) and whole chicken (500gm).
Cured meat: Not in my Bolognese! Cooking medium: Olive
oil. Soffritto: Onion and garlic. Herbs: Parsley, bay
leaves, rosemary, basil, sage. Spices: Chilli, nutmeg, cloves.
Tomato: Just the right amount of Leggo's tomato paste. Stock:
Veal, chicken or water. Wine: Red. Dairy: A tiny knob of
butter on execution (optional). Cooking time: 2
hrs. Pasta: Spaghetti, fettuccine, tagliatelle, maccheroni,
Cheese: Parmesan or Grana Padano. What's the secret to a good
Fry the onions until sweet and golden. Make sure the meat is
properly browned, because that's where the flavour comes from. Cook
it slowly so it reduces and has time for all the flavours to
develop. We serve about 130 litres per week in our cellar bar.