Here’s a healthier spaghetti recipe that my family and I love; for those who cannot live without pasta (me) but also want something a bit… well, healthier. Better for you. Less heavy.
While my authentic spaghetti bolognese is a favourite, it can be a bit heavy and not too healthy. This one uses lighter minced chicken, is full of yummy vegetable of zucchini and made with fresh tomatoes. And that’s about it!
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!
Is it possible to make the most authentic, most perfect, easiest authentic tomato sauce, even if you’re halfway around the world, far away from Italy?
It’s something I’ve wondered since I started making my own Italian food. I’ve been lucky enough to have visited Italy several times growing up since we have family friends there, and each time I am happy to order “plain” tomato sauce and pasta whenever we go to restaurants. The tomato sauce there is just. so. perfect.
This simple, summer penne pasta dish is beyond delicious. So simple, in fact, as it’s really a “basic” tomato pasta dish, but it has two added ingredients to give it a tangy, fresh, lighter taste and makes it perfect for the hot summer days.
You may guess by now that I am somewhat of a pasta aficionado, so it’s strange that I haven’t been posting many of my pasta recipes on this blog… and trust me, I have a lot of them! So, let’s start with this one.
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.
