I was at the Meritage Resort for a day-long seminar. At lunch went to Siena. Ordered Pappardelle Bolognese. The pappardelle was truly al dente--a rarity these days in resturants who almost always pre-cook their pastas, so that by the time you get it, it's as if it had been on a steam table for three hours.But the pasta was pretty much ruined by what Siena's chef calls bolognese, which was 90% tomato paste, 5% meat. It was thick, gloppy, and not very tasty either. A true bolognese is primarily meat.
Nice enough wine choices by the glass.
I was only there once, but the chef's version of bolognese leads me to wonder what else he hasn't got right.
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