What a boring thing to be documenting… Well yes, but let’s be honest, Spaghetti Bolognese is almost everyone’s favourite and refining the house recipe is a truly noble cause. And yes, I’m not sure how I feel about presenting it as a sauce on top of naked pasta. But there we go, decisions were made.
This version, from Claudia Roden, feels authentic and indulgent, taking a lot of processing with onions, celery and carrots all finely chopped (or even grated), some bacon (well, instructed to be pancetta, but bacon is a very acceptable substitute), and mince and a whole lot of bubbling away on a low hob (90 minutes). This time seems difficult to accept when the thing is already delicious after a mere 20 minutes of bubbling, but the depth of flavour that develops is worth it.
I’ve long since learned that a mix of pork and beef often makes for the best mince based meals, and running with that theme I decided to throw in finely minced leftovers of a roast pork shoulder from the yesterday (undocumented here due to… forgetfulness, mostly).
The recipe lists dried mushrooms, presumably porcini, as an optional add on, and would no doubt have been welcome had I had any in. Likewise the use of wine to deglaze the pan would have been welcome in a world where my larder is perfectly stocked.
The only unexpected ingredient was the dash of cream added at the end, and I must say I can get behind it as a life choice.
The recipe is unfussy and a breeze to follow. Thumbs up.
From Claudia Roden – The Food of Italy, pg. 169