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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
1. Heat the olive oil in a large pan and cook the smoked pancetta or bacon lardons for 3–4 minutes until golden and crisp.
2. Add the onion, carrot and celery and cook for 5 minutes until softened.
3. Stir through the Smoked Garlic Paste and cook for 30 seconds.
4. Add the beef mince, season well and cook until browned, breaking it up with a spoon as it cooks.
5. Stir in the tomato purée, Hot Smoked Paprika, Chipotle Chilli Flakes (if using) and Worcestershire sauce. Cook for 1 minute.
6. Pour in the passata and beef stock, stir well and simmer for 20–25 minutes until rich and thickened.
7. Meanwhile cook the spaghetti in salted boiling water until al dente.
8. Toss the spaghetti through the sauce, adding a splash of pasta water if needed.
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