Autumn Bolognaise
I
love shopping with Ciao
Gusto, I find the ingredients there I cant find it our little supermarkets
in our village. One of the things I love doing is making a twist on the every
day recipes. One of my favourites is this fabulous twist on a spaghetti bolognaise.
Adding in chestnuts adds a stunningly gorgeous flavour and touch. I can highly
recommend it. We first tasted this on the French/Italian borders and its been ago
to ever since! Perfect for this time of year when the shelves are laden with chestnuts!
Ciao Gusto is on special offer throughout October & often throughout the
year.
Autumn Bolognaise.
Ingredients
1
tbsp olive oil
1
large onion, finely chopped
450g
pack turkey mince
200g
Noberasco
chestnuts roughly chopped
2
garlic cloves, finely chopped
1
tsp chopped rosemary
1
glass full-bodied red wine
500g
passata
500g
Pasta
small
pack curly parsley, finely chopped
Grana Padano, to serve
Method
Heat
the oil in a large frying pan, and fry the onion for 5 mins. Once starting to
soften, add the mince and chestnuts, and fry for another 10-12 mins, breaking
the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite
high and stir often.
When
the meat and chestnuts are golden brown, add the garlic, rosemary, and cook for
2 mins more. Splash in the wine, let most of it boil away, then add in the
passata. Cover and simmer the sauce for 10 mins while you boil the pasta.
Drain
the pasta well. Toss the pasta, 3 tbsp of the water, the sauce and meat and
most of the parsley together, then season to taste. Share between bowls, add a
grinding of black pepper, the remaining parsley, then a handful of Parmesan
shavings.
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