Doing a dish well
The problem is that ‘a burger’ could mean anything from a Big Mac at McDonalds to the Dead Hippy burger at MeatLiquor, and every degree of quality in between.
|Not all sauces are created equal|
I have to admit, I don't think I've ever chosen it when in an Italian restaurant, because there always seem to be more unusual and interesting dishes on offer.
When I was a child, it was the first thing I ever learned to cook. Frozen mince. Dried pasta. Instant sauce out of a jar... fortunately I've come a long way since then in the culinary skills department, and now have a recipe which has been refined over many years to attain near-perfection. I know Mrs B-V considers it to be the best Spag Bol ever.
I know that, unfortunately, being able to make the best Spag Bol ever isn’t likely to win me much in the way of kudos or acknowledgement, because it's still just a Spag Bol.
It's not my radical Full English Breakfast linguine, and it's not meant to be. It's just a very well-known dish, executed very well indeed.
Try it sometime.
|If something's worth doing, it's worth doing well!|
That's your sauce (or 'Ragu', but don't confuse it with the brand name of an instant sauce!) pretty much finished. You just need to wait now.
If you make your own pasta, then this is a great opportunity to showcase the stuff.
Needless to say, a Barolo, Valpolicella would go nicely with this dish (and indeed would go nicely in it!)