Family friendly Italian

Antoni Porowski's Moroccan-style pasta bolognese

Name: Spaghetti bolognese recipe Antoni Porowski
Yield: 4
Cuisine: /italian
Ingredients: Kosher salt; 450g long pasta, such as tagliatelle, fettuccine, linguine or spaghetti; 175ml full-fat plain Greek yoghurt; 1 tablespoon unsalted butter; 625ml Moroccan Lamb Bolognese Sauce, warmed; Coarsely chopped fresh coriander or mint Freshly grated Parmigiano Reggiano for serving; Freshly ground black pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; ½ small onion, finely chopped (about 115g); 2 medium carrots, finely chopped; 2 celery stalks, finely chopped; 2 garlic cloves, finely chopped; 675g lamb mince; 1 ¾ teaspoons ground cumin; 1 ¼ teaspoons ground coriander; ¾ teaspoon red chilli flakes; ½ teaspoon ground cinnamon; Kosher salt & freshly ground black pepper; 174ml whole milk; 175ml dry red wine; 1 (800g) tin whole tomatoes, preferably San Marzano, with their juices

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https://healthimprovements.info/recipes/spaghetti-bolognese-recipe-antoni-porowski/uf1rq9th — Moroccan-style pasta bolognese

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by Antoni Porowski

Sep 24, 2019

"Cumin, coriander and cinnamon - as well as lamb rather than the traditional beef - give this classic meat sauce a little spin. Since the sauce makes enough for 900g of pasta, I make it on a lazy Sunday and freeze half of it (or all of it, in two batches) for a no fuss weeknight meal or weekend dinner later on." This is an edited extract from Antoni in the Kitchen by Antoni Porowski, published by Bluebird, RRP$39.99, available from all good bookstores’.

Kosher salt
450g long pasta, such as tagliatelle, fettuccine, linguine or spaghetti
175ml full-fat plain Greek yoghurt
1 tablespoon unsalted butter
625ml Moroccan Lamb Bolognese Sauce, warmed
Coarsely chopped fresh coriander or mint Freshly grated Parmigiano Reggiano for serving
Freshly ground black pepper

Moroccan lamb bolognese sauce (makes 1.25kg)

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
½ small onion, finely chopped (about 115g)
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
675g lamb mince
1 ¾ teaspoons ground cumin
1 ¼ teaspoons ground coriander
¾ teaspoon red chilli flakes
½ teaspoon ground cinnamon
Kosher salt & freshly ground black pepper
174ml whole milk
175ml dry red wine
1 (800g) tin whole tomatoes, preferably San Marzano, with their juices

Method

1.

For the bolognese sauce, in a large casserole or other wide heavy saucepan, heat the oil and butter over medium heat until the butter is melted and foamy. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion is softened and translucent, 6 to 8 minutes. Add the lamb and cook, stirring frequently and breaking up the meat into bits with a wooden spoon, until cooked through, about 6 minutes.
2.

Stir in the cumin, coriander, red chilli flakes, cinnamon, ¾ teaspoon salt and a generous pinch of pepper and cook for 30 seconds. Stir in the milk. Bring to a simmer, then reduce the heat to medium-low and gently simmer until the sauce is thickened, 3 to 5 minutes. Add the wine and simmer until mostly evaporated, 8 to 10 minutes more.
3.

Add the tomatoes and their juices, then reduce the heat to low. Break up the tomatoes into smaller pieces with a wooden spoon, then gently simmer, uncovered, stirring occasionally and adding water by ½ cupfuls if the sauce becomes dry, until the sauce is deeply flavourful, about 3 hours. Remove from the heat and adjust the seasoning to taste. Serve, or let cool before storing. (The sauce can be kept in the fridge for up to 3 days or frozen for up to 3 months. Thaw if frozen and gently reheat over low heat, stirring occasionally, and adding 2 to 4 tablespoons water as necessary before serving.)
4.

For the pasta, bring a large saucepan of water to a boil and salt 'til it tastes like the ocean (taste it). Add the pasta and cook, stirring, until al dente.
5.

Meanwhile, in a small bowl, stir together the yoghurt and 1 to 2 tablespoons of the pasta cooking liquid to loosen it just a bit. Set aside.
6.

Scoop out about 175ml of the pasta cooking liquid and reserve. Drain the pasta and return it to the pan. Add the butter, Bolognese sauce and a tablespoon or two of the pasta cooking liquid. Toss together to combine, adding more pasta cooking liquid by the tablespoonful if the pasta appears dry.
7.

Transfer to serving bowls. Dollop with the yoghurt and top with coriander or mint, Parm and black pepper.