Mr Rice’s best ever BolognaiseMarch 29, 2007
I can’t believe how delicious this was. When Mr Rice cooks one of his signature dishes he likes to remind me that his dad was a chef at the Savoy for a while – obviously this is a way of reiterating that his cooking ability is just one of the many riches of the Rice inheritance. And I have to say pretty much everything he makes lives up to this bold claim. This Spaghetti Bolognaise was definitely, honestly the best I have eaten. In fact just thinking about it again now is almost too much to bear now that it is all gone.
Of course the precious chef never likes to give away all his secrets, so Mr Rice has given me a summary of the ingredients and method. It is up to you to use them as you see fit to make your own version of this stonkingly delicious meal.
Recipe for Mr Rice’s best ever Bolognaise
Tinned plum tomatoes
Brown, organic spaghetti
Fry the onions and garlic. When soft and translucent, add the mince and chopped bacon and cook until the mince is browned. Then finely grate the carrot into the mixture, cook for a few minutes and then add the tomatoes, breaking them down as you stir the mixture. Use less tomato than you think you should – this is the key to the dish. Then add a slug of red wine to your taste. Cook on a low heat for 30 minutes, stirring occasionally, until the sauce is thick and rich.
Serve with the spaghetti and top with the finely grated parmesan and cheddar.
©2007 Katheryn Rice