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!
How do you celebrate a leadership spill in Australia, Dear Reader? Well, even though I am in London I have decided to wave a happy, happy farewell to the Prime Minister who I believe brought shame to my homeland. Oh, I’m getting all political and this is a food blog! Seeing as Tony loved nomming on onions so much, this is my recipe to celebrate his end of office, onion and beef rissoles!
The Italians are a marvellous bunch when it comes to making delicious food. They gave us pizza, mozzarella, gelato, biscotti, saltimbocca, risotto and this lush dish, Dear Reader, braciole (‘bra-jole’). The Italians have taken steak and made it better. Yes, made steak better, you heard. This is steak, stuffed with deliciousness and served upon the clouds of Heaven. Enjoy!