This is definitely a bolognese in the non-Italian sense of the word, however I have to say it’s a pretty great recipe for full, saucy, flavoursome interpretation of the dish. I’d definitely return to it. Not the meaty, rich, ragu that it closer to what we’re told resonates with authenticity, but excellent in its own right. I made it less budget by using a block of pancetta chopped into lardons, which I’m sure helped increase the flavour but reduce the budget-friendliness. Though I also used turkey mince which is much cheaper and honestly works well when you’ve got strong flavours…
Tag
spaghetti bolognese
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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…