The world's greatest “Spaghetti Bolognese” (as it is termed outside Italy) is found nella casa mia, in Malmesbury. Quite superb. A secret is to make a good quantity – enough for 4-6 generous helpings (that way all the ingredients blend together better). Use only first quality mixed steak. Use a good quantity of fresh tomatoes (puréed beforehand to form the basic sauce). Then olive oil, garlic, mushrooms, lots of pepper, salt, lots of herbs, especially fresh basil. Cook at least twice, leaving for 24 hours between heatings to allow the ingredients to marinate. The best.
Personal journal dealing mainly with music listened to, plus various food and wine matters. Rants at a few favourite topics.
Harry Collier
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