July 2025 Entries

Dear Nigella, I'm writing from London, but I'm originally from Modena, which makes me the self-appointed expert on all things food (and totally modest with it). Although the construct of a "spaghetti bolognese" would make my nonna Fede spin in her grave, I've always been a big ragù fan (i.e. the 10+ different recipes that run in my fam, all "the best", of course) but less fond of meat these days. I made your vegan version many times, and my Italian friends still talk to me. In fact they now bring me dried porcini to make it. I have a sort of trick for it. I make it the day before serving it. It transforms from "more watery" into actual ragù-like consistency overnight in the fridge. Not sure how that works. Lastly, #DeCeccoForever pasta. Non-negotiable. No, I'm not sponsored. It just doesn't turn to mush like the other sad British supermarket stuff. So if you're an average cuoco like me, what a help. Your vegan spag bol is approved by this Modenese! Bravissima. Much love Alessandro (Ale)