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Smoked Garlic Bolognese
Info
One of you told us in a review that you use our Smoked Garlic Paste in your spaghetti Bolognese, so naturally we gave it a go. The result? An extra smoky spaghetti Bolognese with an added spicy kick from our Hot Smoked Paprika and Chipotle Flakes.Ingredients
Method
Ingredients
- 1 tbsp olive oil
- 150g smoked pancetta or bacon lardons
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 tbsp Bart Smoked Garlic Paste
- 500g beef mince
- 2 tbsp tomato purée
- 400g passata
- 200ml beef stock
- 1 tsp Bart Hot Smoked Paprika
- ½ tsp Bart Chipotle Chilli Flakes (optional)
- 1 tsp Worcestershire sauce
- Salt & black pepper
- 400g dried spaghetti
Method
- Heat the olive oil in a large pan and cook the smoked pancetta or bacon lardons for 3–4 minutes until golden and crisp.
- Add the onion, carrot and celery and cook for 5 minutes until softened.
- Stir through the Smoked Garlic Paste and cook for 30 seconds.
- Add the beef mince, season well and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the tomato purée, Hot Smoked Paprika, Chipotle Chilli Flakes (if using) and Worcestershire sauce. Cook for 1 minute.
- Pour in the passata and beef stock, stir well and simmer for 20–25 minutes until rich and thickened.
- Meanwhile cook the spaghetti in salted boiling water until al dente.
- Toss the spaghetti through the sauce, adding a splash of pasta water if needed.
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