Tim’s Italian Job began as a yummy tomato sauce with chunks of tofu, and developed over time into this beautiful spaghetti bolognese with tofu nowhere to be seen! In recent times, during December when Julia was not cooking due to grief over losing Esme, Tim cooked this most nights for Julia, simply placing it in front of her saying ‘eat’. This dish has very special memories. Both good and bad times, it gets us through.
This is now a big, rich, red-wine infused dish, big on flavour and big on satisfaction. Tim’s stroke of genius was using finely chopped capers as a base in the sauce… There are the usual shenanigans that make up a good tomato sauce, then there are olives and capers, and the mincey part is dried soya mince (oh yes it is!) that we’ve marinated in stock, herbs and spices. So the dried mince becomes plumped up with all manner of good flavour.
Despite knowing that Italians mix their sauces through their pasta for serving, we’re not doing that. Spaghetti then sauce then fresh basil… You can mix it up however you like.
Allergens: soya, gluten
Reheating instructions: decant into suitable cookware and reheat in the microwave , stirring, until piping hot all the way through.