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.