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. \u00a0And yes, I’m not sure how I feel about presenting it as a sauce on top of naked pasta. \u00a0But there we go, decisions were made.<\/p>\n
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). \u00a0This 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.<\/p>\n
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).<\/p>\n
The recipe lists dried mushrooms, presumably porcini, as an optional add on, and would no doubt have been welcome had I had any in. \u00a0Likewise the use of wine to deglaze the pan would have been welcome in a world where my larder is perfectly stocked.<\/p>\n
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.<\/p>\n
The recipe is unfussy and a breeze to follow. \u00a0Thumbs up.<\/p>\n
From<\/strong> Claudia Roden – The Food of Italy, pg. 169<\/p>\n","protected":false},"excerpt":{"rendered":" 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. \u00a0And yes, I’m not sure how I feel about presenting it as a sauce on top of naked pasta. \u00a0But there we go, decisions were made….<\/p>\n","protected":false},"author":1,"featured_media":1020,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[156,64,155,157],"class_list":["post-1030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-claudia-roden","tag-mince","tag-spaghetti-bolognese","tag-the-food-of-italy"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1030"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/1020"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}