What is the key to making traditional spaghetti bolognese?
“It’s all about the fresh meat you use,” Chef Cotelli says. “Our key is 50 per cent beef mince, 25 per cent pork mince and 25 per cent veal mince.” He says the mix of meat and the fattiness in the pork makes every mouthful soft and tender. Chef Vittori also suggests a combination of meat, but says cooks should not neglect the type of oil they use. By far the best option is extra virgin olive oil, which completely changes the outcome of the dish. Chef Battino says the key to making a good bolognese is not rushing the whole process. “I start in the morning early, and leave it to cook very, very slowly. [I] read the paper or a book until lunch time,” he says. Why is their dish the best bolognese in Brisbane? Chef Cotelli says he uses only the freshest of products for every part of the dish. “Our pasta is handmade from fresh free-range eggs and Australian wheat. As far as our sauce goes, we don’t use any of this canned tomato. It’s all about fresh tomatoes and fresh meat,” he says. Chef Vi
