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White bolognese sauce

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The Runaway Spoon

(Read caption) Your pasta may be feeling a bit lonely without fresh tomatoes this time of year. Try a white bolognese sauce instead.

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It is that time. My stock of frozen sauce made from summer’s freshest tomatoes is dwindling, and I am hoarding those last little bags. Hey, I do like a sauce made from quality canned tomatoes as well (my standard Bolognese uses them), but after a steady diet of the fresh stuff, it’s hard to switch over. 

That’s where this comes in. A bridge Bolognese if you like, between the deep cold of the winter and the tomatoes of summer. This sauce is hearty and warming, but somehow brighter than a rich, deep red Bolognese.

And this recipe represents what I think home cooking is all about. Blending and creating and combining until you find the taste that suits you. I first saw white Bolognese on a menu at an Italian restaurant, but I couldn’t picture what that meant, so I didn’t order it. But a friend at the table did, and ate every bite. That made me curious.


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