spaghetti bolognese
January 14th, 2011
Alena cooked spaghetti Bolognese for lunch today. It was thick and concentrated – in the traditional style, not like the usual soupy mixture you get in Britain. According to the authentic Italian recipe, it should contain beef skirt, pancetta, carrot, cellery, onion, tomato sauce (not ketchup), milk, wine and salt and pepper to taste. All cooked very slowly on a low heat.
bolognese sauce
Breaking from tradition, I noticed that Alena added lots of garlic to her recipe, something Heston Blumenthal would agree with – me too, for that matter, I add garlic to almost everything. It’s claimed that garlic alleviates, high blood pressure and cholesterol, is good for your heart and even cures cancer! It definitely contains high quantities of vitamin C, so it helps keep colds away, not to mention scurvy. I’m probably a bit weird, but I find women who smell of garlic, quite sexy.
The Bolognese sauce was served with De Cecco spaghetti – the best pasta I’ve ever had outside of Italy and of course it was served al dente, with lots of grated parmesan.
Mad Dog TV Dinners 
Down at Bumblebee along the road from you, they sell brown rice pasta. Sounds awful but is worth a look.
I’ve had rice pasta, I once had a girlfriend who was wheat intolerant. It’s not nearly as bad as it sounds, though I wouldn’t swap it for Durum wheat.
The Bumblebee is a cool group of whole food shops on Brecknock Road, N7 0DD.
Tasty looking recipe. Made me hungry!
Pingback: Happy Chicken | Mad Dog TV Dinners