How to make Great Canadian Spaghetti Sauce…in China
I’d been intending to make this ever since I got more or less settled in Zhongshan, but didn’t manage to do it until a few days before Christmas. This a Canadian twist on a Bolognese from my uncle Kelvin in Edmonton. What makes it Canadian? Bacon instead of ground beef, plus maple syrup and beer.
Sourcing ingredients here can be tricky – bacon is no issue (it’s pork!), and you can get canned tomatoes, but they’re imported, and crazy-expensive when you’re earning in yuan. So I’ve learned where to dig things out, what to replace, and what I have to improvise. I’ve learned to peel fresh tomatoes, and splurge on dried spices which can’t be substituted. Behold the results: