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Black Garlic Spaghetti Bolognese
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.
Method
- 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.
- Add in the black garlic paste and fry for 30 seconds. Pour in the red wine and simmer until evaporated.
- 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.
- Once any water released has evaporated, stir in the tomato paste, passata, and Red Bell Pepper Flakes. Fry for 5 minutes, stirring occasionally, to allow the tomato to caramelise a little.
- 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.
- 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.
- 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.
- Serve with plenty of grated Parmesan.
