Skip the tomatoes in favour of milk, in this new version of family-favourite spaghetti bolognese. What you’ll get is a rich, creamy sauce no one will be able to resist.
16 Ingredients
* 1 tbsp extra virgin olive oil
* 100g pancetta slices, coarsely chopped
* 1 brown onion, finely chopped
* 1 medium carrot, unpeeled, finely chopped
* 1 celery stick, trimmed, finely chopped
* 2 garlic cloves, finely chopped
* 500g pork and veal mince
* 80ml (1/3 cup) white wine
* 80ml (1/3 cup) milk
* 500ml (2 cups) Massel Chicken Style Liquid Stock
* 2 large sprigs of fresh sage
* 3 dried bay leaves
* 125ml (1/2 cup) Bulla Cooking Cream
* Cooked dried spaghetti, to serve
* Finely grated parmesan, to serve
* Fresh continental parsley leaves, to serve
4 Method / Steps
Step 1
Heat the oil in a large saucepan over high heat. Add the pancetta, onion, carrot and celery. Reduce heat to low. Cook, stirring often, for 10 minutes or until the pancetta is crisp. Add the garlic and cook, stirring often, for 2 minutes or until aromatic.
Step 2
Increase the heat to high. Add the mince. Cook, breaking up the mince with a wooden spoon, for 8 minutes or until the mince is browned.
Step 3
Add the wine to the pan. Simmer for 3 minutes or until slightly reduced. Add the milk, stock, sage and bay leaves. Bring to the boil. Reduce heat to low and simmer for 1 hour or until mixture has reduced and thickened. Remove and discard the bay leaves. Add the cream and simmer, stirring occasionally, for 10 minutes. Season.
Step 4
To serve, toss the bolognese through the spaghetti and sprinkle with parmesan and parsley.
source – cooking365coza
