Type of dish: Pasta, Main Dishes
Name of dish: Spaghetti Bolognese
Preparation Time: 45 Minutes
Cooking Time: 2 Hours & 15 Minutes
Enough for: 4 People

Recipe:

Ingredients:

1 1/2 cups knoor chicken stock
400 g OBA Gold Spaghetti
1 tablespoon unsalted Lurpak butter
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1 medium carrot, finely diced
1 medium onion, finely diced
1 celery rib, finely diced
1 kg minced beef Meat
1 Cinnamon sticks
2 bay leaves
0.4 kg minced lamb fat
1 tablespoon tomato paste
0.5 kg fresh red Tomato
1/4 teaspoon freshly grated nutmeg
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
Salt and White pepper
Freshly grated Parmesan cheese, for serving

Directions:
In a medium melt the butter in the oil add  garlic, carrot, onion, and celery cook over moderately low heat until the onion is golden for about 5 minutes add the minced lamb fat cook over moderate heat then add the minced beef Meat, add the cinnamon sticks and bay leaves breaking up the meat with a wooden spoon until no pink remains, about 8 minutes add the fresh red Tomato Stir all then the tomato paste and cook for 2 minutes until reduced by half, about 3 minutes. Add the chicken stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring, until very thick, about 1 1/2 hours.
Removes the cinnamon sticks and bay leaves and Keep it warm.
In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.
Add the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.

The Bolognese sauce can be refrigerated for up to 5 days.

Enjoy your Meal
Prepared by:
Chef Monzer hajj Ahmed