Winter remains, as expected, here in the Midwest. Mid-day temps mostly in the teens all week. Turning the oven on for a couple of hours to make the Pasta alla Vecchia Bettolana seemed an absolutely splendid idea.
Also absolutely splendid is this sauce! I anticipated a flavorful outcome, and using Italian plum tomatoes (rather than plain ol’ supermarket variety) no doubt added to the flavor. Still super rich even after cutting the cream by a quarter.
Now I’m trying to figure out why/if the oven cooking vs. simmering on the stove makes a difference. A good friend with oodles of cooking experience (former food editor for a major magazine) wasn’t convinced method significantly affected outcome in this case. My guess was the sauce perhaps steams rather than simmers. She shrugged – not a big diff.
Need to do a little investigating – and with at least an hour and a half of cooking time, maybe that’s time smartly spent researching.