Spag Bol Story
The real taste of Spag Bol: it's Pork and
It's official, 6 out of 10 Australian chefs prefer
Pork in their Bolognese according to the May 2009 edition
of Australian Gourmet Traveller, which asked 60 of
Australia's best professional 'kitchen talents' to reveal their
secret ingredients for the perfect spaghetti
When the chefs were asked to reveal their secrets, Pork was the
overarching champion of choice, with a Pork and veal meat mix the
most preferred combination for the best tasting Bolognese.
Among the chefs incorporating Pork into their meat mix were Jacques
Reymond, Guy Grossi and Mark Best. Chefs were emphatic in the use
of Pork meat as commonsense ingredient for Bolognese.
Spaghetti Bolognaise, spag Bol … or Ragu alla
Bolognese, as it is known in its native Italy, has become
a favourite Aussie comfort food and a dish that all the family
loves. Considering its simplicity to prepare and great flavours
it's not surprising that it's one of the most cooked meals at home.
Although you could travel the length and breadth of the globe and
never have the same Bolognese recipe twice, one thing for sure is
that if it comes from the boot of Italy it's bound to have Pork in
it - and ideally Pork mince.
And if the proof of the pudding - or the Ragu - is in the eating …
trials conducted using Pork and veal mince
compared with beef mince in spaghetti Bolognese showed a preference
for the taste and texture of Pork and veal.
Pork and veal mince is now available at your supermarket, so get
some pork on your spaghetti fork.
For our authentic recipe, click