Dominating the menu at APH was something called Italian Mince – so much so that they must have bought in the buggerdly stuff by the tonne.
While I failed to detect the slightest Italian influence (it was basically mince with a hint of tomato), I did get a feel for what they were trying – and failing – to do. The problem was one of cowardice in the face of robust flavours, resulting in something way too close to spag bol – but without the Spag! Precious little Bol too.
Firstly, it needs good meat. Not too good, a proportion of Continue reading