Everyone has a special way of making spaghetti bolognese. My Mum puts chorizo in hers, my Granny adds chocolate. Me? I love a healthy dollop of red, sundried tomato pesto. Pesto, made of pine nuts, sundried tomatoes and olive oil, along with a bit of basil and oregano, adds a necessary slight bitterness to the dish, so every mouthful is warm and delicious. Let me know if you try it!

SERVES 4
INGREDIENTS:
500g beef mince
1 red onion, finely chopped
4 cloves of garlic, crushed
2 carrots, grated
1 pepper, finely chopped
2 large handfuls of mushrooms, finely chopped
1 tin of chopped tomatoes
2 large tbsps of red pesto
1 chicken stock cube
1 tbsp of tomato puree
1 pinch of oregano
1 bay leaf
1 pinch of dried basil
6 basil leaves, chopped
A glug of red wine
Salt and Pepper to Season
METHOD:
In a large pan, add some oil and head until hot. Add the chopped onion and sweat down for 3-4 minutes.
Add the mince, and break up. Brown off the mince and mix thoroughly with the onion. Add the chopped pepper and mix and cook down for 3-4 minutes.
Add the crushed garlic, the mushrooms and grated carrots and mix. Cook for a further 2 minutes.
Now for the seasoning. Add the bay leaf, oregano and dried basil and fresh basil.
The sauce: add red wine, pesto, tomato puree and chopped tomatoes into the pan. Mix thoroughly and crumble in the chicken stock. Mix, ensuring everything is coated completely.
Reduce the heat to a medium heat, put the lid on the pan and let it cook for half an hour, mixing occassionally.
Whilst this is cooking, prepare your spaghetti. Cook for around 10-12 minutes for an al dente texture.
Once cooked, serve the pasta with the bolognese on top, adding a sprinkle of parmesan and salt and pepper to season to taste.
Enjoy!
Ferg x
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