Could anyone be kind enough to suggest a recipe for spaghetti bolognese (serves 1)?
It really isn’t worth it to make such a small serving, though I suppose you could cut down any recipe to a mere 2 servings. What I would do it cook a batch and then freeze it into portions for later. Then you will have done all the shopping, prepping and cooking for several times. Here’s a good recipe for authentic Bolognese 2 medium onions, finely chopped 4 celery ribs, finely chopped 2 medium carrots, finely chopped 5 garlic cloves, thinly sliced 1/4 cup extra-virgin olive oil 1/4 lb pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped 1 lb ground veal 1 lb ground pork (not lean) 1 (6-oz) can tomato paste 1 cup whole milk 1 cup dry white wine 1 cup water 1 teaspoon fresh thyme leaves 1 1/4 teaspoons kosher salt 1/2 teaspoon black pepper Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add pancetta, veal, and pork and cook over
