Spaghetti Bolognese gets a lot of flack in the culinary world. It’s presented on menus as a safe choice, a beacon of watered down blandness for those with underdeveloped palates. It’s often made so badly, a lump of grey mince chucked together with watery tinned tomatoes, served on overcooked pasta with a cursory dusting of dry, pre-grated parmesan. No wonder bolognese is the ginger step-child of Italian food. But it doesn’t have to be like this! No, bolognese can be marvelous, meaty and bold, full of deep flavours and worthy of presenting to friends and family for dinner.

So, Dear Reader, I give you my version of Spaghetti Bolognese. Enjoy!

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