Bolognese is one of my the most favourite pasta sauces. On this occasion, I enjoyed it with black garlic bread, prepared with homemade sourdough and black garlic paste. All covered with a good amount of Parmigiano Reggiano and fresh basil. It was extremely delicious and I ended up eating almost two portions :)
Check out my recipe for Bolognese with a twist that includes a small amount of ground clove and cinnamon. These two spices accompany beautifully tomato-based sauces and bring out the sweetness in the dish also adding complexity to the flavour.
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This recipe makes: 4 portions
Preparation time: 20 minutes
Cooking time: 90-120 minutes
Ingredients:
500g (17.6oz) of minced beef
1 medium onion, small dice
1 small carrot, small dice
1 stalk of celery, small dice
10cm (4 inches) piece of leek, fine dice
2tbsp of vegetable oil
2 garlic cloves, minced
400g (14.1) of chopped tomatoes
200ml of red wine
100ml of water
1 beef stock cube
5 ground cloves (you can crush clove heads in your fingers if you don't have a spice blender)
2 pinches of cinnamon (alternatively add a piece of bark and remove before serving)
100g (3.5oz) of Parmigiano Reggiano, grated
salt and black pepper to taste
fresh basil for garnish
pasta spaghetti, linguine or tagliatelle
Instructions:
Frying pan, medium heat 2tbsp of oil and fry diced onions, carrots, celery and leek for around 10 minutes (almost cooked through and slightly browned)
Add minced garlic, season with 1/2tsp of salt, and continue cooking for another 2 minutes then transfer to the medium-sized pot.
Preheat the same frying pan until piping hot. Place minced beef on the pan without mixing it and wait until it browns nicely.
Next, break the meat apart with a spatula until no lumps are present. Continue frying until all meat is cooked (be careful not to overcook it as it will be too dry) Once ready, transfer to the pot with vegetables.
Add red wine, water, chopped tomatoes, beef stock cube, ground cloves and cinnamon, bring to the boil and reduce to simmer. Cook for around 90-120 minutes with a lid. (The sauce should be very thick but not burn to the bottom of the pan, add little water if necessary)
Once ready serve with pasta of your preference, garnish with grated Parmigiano Reggiano and fresh basil. Black pepper and salt to taste, Smacznego!
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What is black garlic?
Black garlic is a perfect substitute for fresh garlic for people who do not like its pungent flavour. It is sweeter and slightly sour in flavour with caramelised umami notes.
It is prepared by slow-cooking fresh garlic bulbs at the temperature of 70C-90C (194F) and high humidity for a period of 3-4 weeks. You can get it from here.
Tip:
Ground cinnamon keeps fresh for 6 months in an airtight container, fresh bark losses its aroma after one year.
