Mutant spaghetti bolognese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 3 tbsp olive oil
- 10 garlic cloves, finely chopped
- 4 large white onions, finely chopped
- 1 whole hot red chilli, finely chopped
- 6 carrots, finely chopped
- 500g mixed mushrooms, (such as button, shitaake, portobello, porcini), finely chopped
- 750ml red wine
- 6 rashers of thick cut, rindless bacon
- 500g beef mince
- 150g tomato purée
- 2 x 400g cans chopped tomatoes
- 120g chorizo, chopped
- 2 bay leaves
- 8 basil leaves
- 1 tbsp dried oregano
- 1 beef stock cube
- 1 tbsp brown sugar
- 1 tbsp English mustard
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp Worcestershire sauce
- splash of milk
- 500g dried spaghetti
- handful of grated parmesan, plus extra to serve (optional)
- baguette, to serve (optional)
Method
- STEP 1
Heat 2 tbsp oil in a large saucepan over a high heat. Add the garlic, onions, chilli and carrots. Once sizzling, lower the heat to medium, cover and cook for 8-10 mins until caramelised. Stir in the mushrooms and season. Cook for 3 mins, then add a splash of the wine.
- STEP 2
Heat the remaining oil in another pan over a medium heat, then fry the bacon until crisp, about 5 mins. Remove and roughly chop. Cook the mince in the same pan for 5 mins, stirring until cooked through. Stir the meat into the veg and pour in a quarter of the remaining wine.
- STEP 3
Add the tomato purée and cook for 1 min, then add the rest of the ingredients, except the milk, spaghetti, parmesan and bread, stirring until thoroughly combined. Cook over a medium heat with the lid slightly ajar for 4 hrs to reduce, checking regularly to make sure it doesn’t dry out. Add the wine at intervals as and when needed. After 4 hrs, most of the wine should be used up and the sauce should be thick.
- STEP 4
When it’s almost time to serve, cook the pasta following pack instructions. Meanwhile, pour the milk into the sauce and stir well. Drain the pasta and return to the pan. Stir in the parmesan, then divide the spaghetti between large, shallow bowls and top each with a generous serving of the sauce. Grate over more parmesan and serve with a crusty baguette, if you like.
