Marco Pierre White shares a great way to add some flavour to your Spaghetti Bolognese by adding a little chocolate at the end.
The chocolate, a common ingredient in many Italian dishes, is added at the end instead of sugar to add a little sweetness to the dish.
You can leave the Red Wine out if you wish and if you do not have a Knorr Beef Stock Pot you can simply replace the 175ml of water with 175ml of Beef Stock.
For those who are unsure Tomato Passata is an uncooked tomato purée that has been strained of seeds and skins.
Have you ever noticed how much better Spaghetti Bolognese leftovers taste the following day? Take heed and make your next bolognese sauce the day before you are actually going to serve it!
|Garlic||2||cloves||crushed with salt|
|Water or Beef Stock if not using||175||ml|
|Beef Stock Pot||1|
1 . Heat olive oil in a pan
2 . Over a low heat add the onions, celery, carrots and garlic until soft and translucent
3 . Add the mince and brown, breaking down any lumps
4 . Add the red wine and reduce (optional)
5 . Add the water and beef stock pot or beef stock whichever you are using and reduce
6 . Add the chopped tomatoes, tomato paste and tomato passata and reduce
7 . Bring to the boil and add the bay leaf and thyme
8 . Reduce the heat and simmer for 60-90 minutes with the lid on
9 . Prepare the pasta according to packet instructions
10 . Remove the bay leaf and thyme from the bolognese sauce
11 . Saute the cherry tomatoes and add to the sauce
12 . Add the chopped chilli and grate in the chocolate to the bolognese sauce
13 . Add the pasta, mix it all up and serve.
14 . Garnish with fresh chopped basil and Parmesan cheese