Black Garlic Spaghetti Bolognese
Info
An authentic, comforting pork and beef Bolognese sauce with a black garlic twist. Black garlic has a sweet, balsamic flavour which really elevates this dish. Served with spaghetti and plenty of grated Parmesan.
Ingredients
Method
Ingredients
- 4 tbsp olive oil
- 1 brown onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 1.5 tbsp Bart Black Garlic Paste
- 500g minced beef
- 500g minced pork
- 500g passata
- 4 tbsp tomato paste
- 150ml red wine
- 750ml beef stock
- 125ml whole milk
- Salt and pepper
- 900g dried Spaghetti
This recipe makes around 10 servings of sauce, you may want to freeze half of it and use less spaghetti
Method
1. Add the olive oil to a large, heavy-bottomed pot over a medium heat. Add the onion and stir-fry until translucent. Tip in the carrot and celery and fry for a further 4-5 minutes.
2. Add in the black garlic paste and fry for 30 seconds. Pour in the red wine and simmer until evaporated.
3. Add the beef and pork mince and break down with a wooden spoon. Season well with salt and freshly ground black pepper. Continue to fry until browned, stirring often.
4. Once any water released has evaporated, stir in the tomato paste and passata. Fry for 5 minutes, stirring occasionally, to allow the tomato to caramelise a little.
5. Add in the beef stock and simmer for 1 hour, or until the sauce reaches your desired consistency, your sauce can simmer for up to 5 hours if you want the meat to be realty tender – simply add a few splashes of water if it dries out.
6. Once ready to serve bring a large pot of salted water to the boil and add your spaghetti. Whilst the spaghetti cooks add in your milk and stir through the sauce.
7. Drain the pasta, reserving a cupful of pasta water, and toss into the sauce. Add an extra splash of pasta water to loosen the sauce, if necessary.
8. Serve with plenty of grated Parmesan.
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