🍝 Spaghetti Bolognese is one of the UK’s favourite dishes. We love it, whether it’s a traditional, Italian dish, a comforting British spag bol, or a new twist on the classic, like this spicy, midweek version.
🍋 It’s made with preserved lemons, which cut through the sauce’s richness. While ras al haunt, rose harissa and chilli all add spice. It’s deliciously warming and ready in under 45 minutes.
Spaghetti with Spicy Harissa Sauce
Serves 2
1 onion
50g black olives, pitted
ÂĽ preserved lemon
2 garlic cloves
250g beef mince
1 tsp ras al hanut
½ tsp ground cumin
A pinch of chilli flakes
1 tsp rose harissa paste
400g tin of chopped tomatoes
200g spaghetti
A handful of flat leaf parsley
Peel and finely chop the onion. Roughly chop the olives. Scoop the soft flesh out of the preserved lemon and discard it. Dice the rind. Peel and crush the garlic.
Warm a pan over a medium heat. Add a splash of oil and the mince. Fry for 5 mins, stirring every to break up any lumps, till the mince is browned all over.
Add the onion. Season with salt and pepper. Fry, stirring often, for 5 mins till the onion starts to look glossy. Stir in the rose harissa paste, then add the olives, preserved lemon, garlic, ras al hanut and cumin with a pinch of chilli flakes (use a small pinch. You can add more at the end). Cook and stir for 1-2 mins till aromatic.
Tip in the tomatoes. Half-fill the tin with water and add that. Stir to mix. Pop on a lid and simmer for 30 mins. Stir every so often till the sauce has thickened.
Finely chop the parsley. When the sauce is 10 mins away from being ready, cook the spaghetti. Put a large pan of salted water on to boil. When it’s boiling, add the spaghetti. Simmer for 8-10 mins till it’s tender but not too soft.
Scoop a mug of water out of the pasta pan, then drain the spaghetti. Taste the sauce and add a more salt, pepper, harissa, chilli flakes or sugar, if you think it needs it.
Add the spaghetti and toss to coat. If it seems dry, trickle in a little of the pasta water. Serve garnished with the parsley.
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