These meat balls are made using the chicken thigh which has more flavour and moisture than the chicken breast. The onion and garlic is first caramelised in butter for a
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By Joel Mielle

Bolognese sauce is an Italian meat based sauce for pasta which originated in Bologna in Northern Italy. Originally known as Bolognese Ragu or tagliatelle al ragù. This recipe is not
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By Joel Mielle

Sometimes you want that quick meal without too much fuss, but let’s face it, it still has to taste delish! Well this is the meal, if you’re organised with ingredients
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By Joel Mielle

Cannelloni refers to a cylindrical style of pasta dish. The pasta is filled with a filling and covered in sauce. This recipe uses spinach and ricotta and is one of
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By Joel Mielle

This recipe is great if time is not on your side, you can cook a tomato sauce using fresh ingredients in only a few minutes. This recipe is quite easy
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By Joel Mielle

Linguine pasta is similar to spaghetti except its shape is flat similar to fettuccine. It works well with seafood and I always prefer the ones made with durum wheat. This
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By Joel Mielle

A Penne is a cylinder shape pasta piece which originally meant “Quilt”. (I gather that’s where the word writing pen comes from) It”s great with sauces as the centre of
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By Joel Mielle

One of the oldest and most popular pasta dishes that is believed to have originated in Naples Italy. This version has four layers of meat and uses fresh ricotta cheese
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By Joel Mielle

Penne is a common pasta that has a cylindrical shape, the named derived from the word “pen” due to its hollow round shape. This recipe uses fresh tomato for the
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By Joel Mielle

An Italian dish that originated in Napoli and was once known as a great last minute pasta recipe when wanting to make a quick meal. This version also has anchovies
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By Joel Mielle

Everyone loves meat ball and turkey meat is the healthier alternative. Spaghetti meatballs have been known to be an Italian immigrant invention from New York city. Some say it was
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By Joel Mielle

During my food & travel trip in Italy I was introduced to a Michelin star Chef by the name of Peppe. Peppe cooked for us a spaghetti which he blanched
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By Joel Mielle