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
Steirereck is one of the best restaurants in Austria. Of course, you would likely have someone arguing that this is the best restaurant in the country. It is hard to refute such claim once you have tried the culinary creations of chef Heinz Reitbauer.
Reviewing the Restaurant
Before we talk about the genius slaving... Read More