Spaghetti Bolognese

Not completely 100% authentic, but extremely tasty, with a huge depth of flavor.

Ingredients - Feeds 4

Mince meat 600 g
Spaghetti 500 g
Tomatoes 6 Each
Chopped Leaks a Handfull
Beef Stock 0.5 Cup
Red Wine 0.5 Cup
Eggplant 1 Each
Chopped Fresh Garlic 1 Tbl Spoon
Powdered Clove a Pinch
Dried Coriander 1 Tbl Spoon
Mixed herbs 1 ½ Tbl Spoon
Crying Boy Peri Peri sauce 2 Tbl Spoon
Salt & Pepper add To Taste
Water 2 Litre
Black Coffee 0.5 Cup
Parmesan a Handfull
Sunflower Oil 2 Tbl Spoon

How to Prepare

1 Chop the Tomatoes and place them into a pan on a med high heat with a cup of water to start cooking.

2 Once the to tomatoes are soft, mixed herbs and red wine and allow to reduce, stirring occasionally.

3 In a separate pan start frying the beef mince with the Leaks, coriander, clove, black pepper, and salt, but be aware of how salty the beef stock is. cook the mince until it is brown and cooked through, add the Crying Boy Peri Peri, coffee and beef stock then let simmer until the liquid has reduced.

4 Fry the eggplants in a third pan with garlic

5 Cook the spaghetti until al dente in a pot of water with salt.

6 Add the eggplant to the mince along with the tomato and mix half halfheartedly allow all to simmer for 1 min, here is a good time to taste and adjust and perhaps add more Crying Boy Chilli Sauce.

7 Add the spaghetti mix through and turn off the heat allow the spaghetti to cook in sauce for 2 mins.

Serve topped with cheese and if your fancy of fresh herbs (optional)

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