'As the steam just begins to clear: Magic has happened. The noodles are perfectly cooked, and the sauce is just the right consistency.'
It is when I am adding dried herbs to the beef mixture that the impulse returns. I am dreading cleaning that pasta boiling pot. I succumb.“While I like the sound of your recipe, and may even try it someday, it is just for a meat sauce. Please don't call it Bolognese, it is not. Names mean something, and the traditional recipe is revered because it is so different from other Italian meat sauces.
The sauce, already reduced, leaves the rigid noodles looking like white and red striped buoys beached at low tide. I add a cup of water. One cup doesn’t seem like enough, so I add more. The noodles in the pan now look like beginner-swimmers struggling to keep their chins above water, but when I push down on them with my spatula, they won’t submerge.
There, it’s done. There is no going back. All there is to do is bring the liquid to a boil, put a lid on it, and slide it into a 350° F oven and wait. It’s not like this is the craziest thing I’ve ever done with pasta. For example, I don’t remember the last time I boiled a lasagna noodle before assembly, whether “boil” or “no-boil” noodles. It hasn’t seemed to matter as far as I can tell—both types steam in their tomatoey-cheesey blankets until tender. I often only cook penne for 3 to 4 minutes before draining it and baking it in whatever liquidy sauce I feel like concocting.
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