Super Chunky Spaghetti Sunday

It would appear that if you’ve been following this blog I do nothing but cook and take photographs of food. And guess what, I feel like that sometimes … I’ll spare you the details of what’s eating up the hours but suffice to say, there isn’t enough hours in a day. We managed a whole week without a maid and even squeezed in a trip to the pool and finished the night with chunkier than usual spaghetti bolognese with Dolmio Tomato, Onion & Garlic Sauce and Anchovy Fillets. I’ve accented what is already a great combination with fresh mushroom slices, onions, garlic, and minced beef for that extra chunky taste! Enjoy! The thing I like about Spaghetti is my generous use of Extra Virgin Olive Oil, the highest quality olive oil. You just cannot substitute your regular sunflower or canola cooking oil with Olive oil as much as it’s a healthier choice.  You wouldn’t want to give your Asian dishes Italian flavours, doesn’t work this way. [Gallery]

© Jan Shim Photography