Monday, 18 February 2008

Bella Italia

Venice, unique....

Murano, lots of small, colourful glass flowers on the balcony.

Antique Murano chandelier in the kitchen.

Pots and pans ready to use! Back to "everyday"!

Murano mosaic sign on house.

The kitchen pig eats all the scraps!

Kitchen Paraphernalia

I like Williams-Sonoma Cookbooks.

I buy 2kg of shin beef and mince it with the mincer attachment of my Kitchen Aid. The raw beef freezes well. When the season is right I use tomatoes from the garden.

My recipe for Salsa alla Bolognese. (For a crowd or for freezing)
1 kg minced shin beef
1 large onion
2 cans peeled tomatoes, organic (800 g)
6 tblspoons tomato paste organic
4 cloves garlic minced
2 sprigs fresh Thyme from the garden
6 oregano leaves from the garden (not to many it is a powerful herb)
3 cups of water
1 cup red wine
salt and pepper
4 tblspoons cold pressed virgin olive oil

Heat olive oil, add finely chopped onion and cook a few minutes, add garlic, don't let it get brown! Add mince, turn and push around until it looses its raw look. Add the tomatoes, liquid and all and squash the tomatoes a little with a fork, add the herbs, water, wine and salt and pepper.

Bring to boil and then reduce heat so it cooks slowly at least 2 hours. Check liquid from time to time.
Buono Apetito!

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