Spaghetti With Olive-Walnut-Bolognese |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The olives and walnuts make this bolognese special. A variation of a classic Italian dish. Ingredients:
150 g walnuts (5 1/4 ounces) |
1 onion |
80 g green olives, without stones (3 ounces) |
2 carrots |
300 g minced beef (10 5/8 ounces) |
1 tablespoon olive oil |
3 tablespoons tomato paste |
2 sprigs sage |
250 ml red wine (1 cup) |
200 ml beef stock |
salt |
pepper |
nutmeg |
50 g grated parmesan cheese (1 3/4 ounces) |
500 g spaghetti (18 ounces) |
Directions:
1. Preheat oven to 200°C/390°F
2. Put walnuts in a tin and toast in the preheated oven for 4-5 minutes until skin can easily be removed.
3. Rub the nuts in a clean kitchen towel until most of the skin is removed.
4. Chop the nuts roughly.
5. Keep 1 or 2 tbsp of the nuts for garnish.
6. Peel the onion and finely chop it.
7. Slice the olives.
8. Peel the carrots and finely cube them.
9. Heat a skillet.
10. When hot, add the minced beef and fry it for 3-4 minutes.
11. Add nuts, onion, olives, carrots, tomato paste and one sage sprig (leave it as it is).
12. Fry for 2-3 minutes, stirring frequently.
13. Add red wine and stock and cook for 30 minutes.
14. Stir from time to time and check if you need to add more liquid.
15. The finished product should be a thick sauce.
16. Season with salt, pepper and nutmeg.
17. Remove the sage sprig.
18. Mix reserved nuts with Parmesan.
19. Finely chop the leaves of the remaining sage sprig and add it to the nut and Parmesan mixture.
20. Cook the spaghetti in lots of salted water for 8 to 10 minutes or until they are cooked.
21. Drain them well.
22. Add spaghetti to the sauce and mix well.
23. Serve immediately in individual plates and sprinkle with the nut-Parmesan-sage topping. Enjoy!
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