大象传媒

Images, practical cooking demonstration and commentary explains where each ingredients for a traditional spaghetti Bolognese comes from. It explores the northern Italian roots of the dish. It shows how the dish can be made with fresh beef mince and homemade pasta dough extruded using a pasta machine. It shows how wheat is grown, which part of the wheat plant is used to extract the grain, thus how a crop of wheat is made into flour then pasta. A farmer in Yorkshire explains about how modern framing uses different breeds of cow for different things, so that we have cows for meat (beef mince for the Bolognese) and for milk. It explains the importance of browning the meat for flavour and how the flavours develop during simmering. It explains the role of the additional ingredients such as tomatoes and carrots (for sweetness/sourness) and parmesan cheese (Savoury and saltiness), as well as herbs (basil) to create a dish of balanced flavours.