Bolognese sauce, done right

Everyone knows how to make spaghetti bolognese … after a fashion. It’s classic student cookery, isn’t it? Onions, minced beef and tomatoes into a pot, simmer for a while — bam, done. But it can be done right, and then it’s a glorious thing.

Photo from Kok Robin’s blog.

And the good news is, it’s not difficult. It doesn’t need the ludicrous over-complication of Heston Blumenthal’s version. The main thing it needs is elapsed time. What you can’t do is make it in a hurry. But most of the time is simply simmering, so it doesn’t need to take up much of your time.

What I’ve been reading lately, part 25

Deep Space Accountant — Mjke Wood

This was a BookBub freebie, which I picked up because it was free and I found the conceit amusing.

I’m glad I did. It’s much better than it needed to be, offering some amusing characters, a genuinely nasty conspiracy and rather an exciting finale. As I write, the Kindle edition costs 99p. It’s not great literature, but it’s well worth picking up. Put it this way: I’d buy the sequel if it was also 99p, but I’m not going to pay £2.99 for it.