Spaghetti Bolognese With Red Wine |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is an adaptation of a recipe by Ainsley Harriott. My husband usually doesn't like pasta but he finishes this before me and asks for more! It is slightly decadent in that it uses a bottle of red wine but is very good! Ingredients:
500 g minced beef |
750 ml red wine, whatever you prefer |
1 teaspoon dried herbs |
salt and pepper |
1 tablespoon olive oil |
2 garlic cloves |
1 onion, chopped |
1 (400 g) can chopped tomatoes |
2 teaspoons dried chili pepper flakes |
1 tablespoon tomato paste |
2 tablespoons sweet chili sauce |
1 (500 g) packet spaghetti |
3 tablespoons chopped fresh parsley |
parmesan cheese, to serve |
Directions:
1. Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
2. Stir well.
3. Cover and refrigerate overnight or all day.
4. Heat oil in pan.
5. Stir fry onion and garlic until soft.
6. Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
7. Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
8. (it will be much darker colour than usual).
9. Cook the spaghetti as mentioned on the packet.
10. At the last minute, stir the chopped parsley through the sauce.
11. Add sauce to the drained spaghetti and top with grated Parmesan cheese.
12. Serve with a nice glass of red.
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