Bolognese risotto combines my two favourite things: spaghetti and rice. If you’re a bolognese spaghetti and rice lover like me, you’re sure to like this one!
This bolognese risotto is a simple recipe that is sure to be loved by the whole family, my family surely does, especially my little one. It’s based on the recipe by Marcella Hazan in her book, Essentials of Classic Italian Cooking. If you need more coaxing, my husband isn’t the biggest fan of risotto in general (which is a shame since I adore it) even loved this, so that’s really saying something!
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Beef and broccoli stir fry might sound… too simple? Unoriginal? Overdone? But I’m all about simple recipes here on this blog, and adding a small touch to the usual beef-and-broccoli-rice combo made it extra delicious!
The addition? Smooth, rich, hearty pumpkin.
I personally love pumpkin (like in this delicious Thai-style pumpkin soup), and it added such a lovely smooth, almost creamy sweetness to the dish. Combine that with adding a lot of pepper on the beef – basically making it pepper beef – and the dish had the most amazing textures and flavours exploding in your mouth. Such a joy.
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When I say I love spaghetti bolognese, I love spaghetti bolognese.
The 3rd word I ever muttered as a child (other than mama and dada, of course) was “spaghetti”, and it’s been my favourite food for as long as I can remember. I can eat spaghetti for breakfast, lunch and dinner and enjoy every bit of it.
Once I got started cooking myself, I needed to make a spaghetti for myself. But I needed to make it perfect. I learnt from the best when attempting my own spaghetti bolognese: Marcella Hazan, the queen of Italian home cooking’s cookbook, Essentials of Classic Italian Cooking. The foundation of this recipe is Marcella Hazan’s famous authentic bolognese sauce, but I have modified it quite a bit.
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