I used the NYTimes recipe but since I can’t eat cooked onions, I added large portobello mushroom pieces instead for texture. It proved to be a great idea because the mushrooms soaked in the wine and became delicious.
Special thanks go to the wonderful person who generously completed my wedding china set. I don’t know if the person in question wants me to, so I’m not linking. But thank you! The set is very happy here.
P.S. I didn’t use the wine in the photo for the recipe. That would have tasted vile! I used a bottle of Chianti. This is the wine we drank with dinner, and it’s the only kind I like. It’s local with a very light, fruity taste.
Clarissa's Blog 
Beautiful dishes. I wish I could have some. Lol. Makes me hungry.
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Thank you! It was delicious, too.
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Looks delicious, but that’s either a very big plate or an awfully small serving.
You aren’t hungrier than that coming off your three-day juice cleanse?
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I’m sorry, it’s like it’s singling you out at this point.
I had seconds. I just wanted a pretty picture first. :-))))
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I posted an innocuous comment 30 minutes ago. Maybe WordPress will let it through in three days. 😦
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” I can’t eat cooked onions, I added large portobello mushroom pieces instead”
Whatever you do, don’t let any Italians see the picture and read your description. It would result in many Italian grandmothers crying, having heart attacks and/or spinning in their graves… The country is in a deep crisis over misuse of the phrase ‘spaghetti bolognese’ and this could push things over the edge.
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Yes, I know, I culturally appropriated and bastardized. :-))) But they stole our varenyky and made a mockery of them with their stupid ravioli. So we are finally even!
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