You can use any pasta shape you like in this. I have made it with spaghetti before, but you really need a shape that the sauce can cling towith spaghetti, I found myself slurping up the pasta and having to take a separate bite of sauce. I much prefer rotini. Penne would be good, too.
A note about bolognese
Interestingly enough, authentic bolognese is nothing like the version found outside of Italy. The real stuff, which originated in Bologna (of course), has almost no tomato in... Read More
The phrase stick to your ribs comes to mind here. If you like hearty, peppery cream gravy (without the cream), this is a breakfast (or lunch or dinner) for you. Feel free to add as much pepper as you like.
The flaky, buttery biscuits come from the Veganomicon recipe for Leek and Bean Cassoulet with Biscuits (pg. 172) and theyre so easy to make. Just make the biscuits as directed, cut them into circles, and bake on a cookie sheet in a 425 degree F oven for about 10 minutes. Everyone in... Read More
With so many restaurants in a city like Tokyo, it can be tricky to narrow down your favorites. Brad and I try to make it to a new restaurant when we can, but it is often difficult to order unless one of our Japanese-speaking friends accompanies us. Sometimes theres even a handy-dandy English menu. One of our favorite meals in Japan is ramen (the good stuff, not the... Read More
For any kitchen newbie for example Mo, the variety of items and condiments can appear overwhelming. The teacher, within an all-whitened chefs uniform, peppered Mo with tips about techniques.
Many American students studying in China dont appear to possess because an problem acclimating to Chinese food within... Read More