This is a simplified version of the first Spaghetti Bolognese recipe I shared with you few years ago. It’s a fusion of Filipino, Thai and definitely Italian cooking. My version of spaghetti bolognese is sweet, salty, a bit chili, savoury and cheesy dish. Cooking Like A Pro hope you find it interesting enough to try.
Here is what you’ll need.
Spaghetti Bolognese Filipino-style
- 300-400 g Minced pork or beef,
- 50-100 g Pork liver minced or choppedOlive oil, 23tbsp
- 6-8 cloves Garlic crushed and minced
- 1 whole Onions chopped
- 40 g Raisins 1 small packet
- 500 g Pasta
- Fish sauce to season
- 400 g Tomato sauce 1 can
- 1 tbsp Sweet chili sauce
- ½ cup Water for the sauce
- 1 tbsp Italian herbs
- ½ tbsp Dried oregano
- ½ tbsp Dried basil
- Grated cheese as much as desired
- Salt and pepper to taste
- Water to cook the pasta with
- 4-5 tbsp Salt
- Cook the pasta in salted water.
I used 4-5tbsp of salt in my water. You can put more salt if you like. It won’t make your pasta salty. If anything, it will give it its own taste. Be generous with the salt is all I’m saying. Also, there is no need to follow the instructions in the pasta packets to a T. You determine whether your pasta is ready or not. Test it by getting a strand from the pot. Bite it in the middle and check if it still has an “eye” or a center. If yes, then give it a few more minutes. If none, turn off the heat. Your pasta should be ready.
- When the pasta cooks, strain and set aside.
- Pasta bolognese
- Heat cooking oil in a pan.
- Saute the garlic.
- When the garlic turns golden, add in the onions.
- When the onions turn sweaty, put in the pork (or beef). Stir well.
- Season the dish with fish sauce.
Earlier I mentioned that this pasta recipe has a touch of Thai cooking in it. It’s the fish sauce. I noticed that Thai food usually uses fish sauce rather that salt for seasoning. I find it more subtle in taste than salt. You can use salt though, if you wish.
- Saute the dish well.
Cooking the pork is the most that takes time in this recipe. I want to saute it well so that its fats mix well into the dish. It takes me 1015 minutes under medium to high heat before I proceed to the next steps.
- Add in the pork liver.
- When the liver is cooked, put in the raisins. Stir well.
- Add the water. Stir well.
- When the dish boils, add the tomato sauce. Cook under lowmedium heat.
- When it simmers, add the sweet chili sauce. Stir well.
- Put in the Italian herbs, oregano and basil. Stir well.
- Add in the cheese.
- Season with salt and pepper.
You may notice that after step 8, everything else would follow quickly. As soon as the proteins are cooked, I just add in the other ingredients one by one. I let the sauce simmer to another 510 minutes under low heat before I season with salt and pepper. Adjust the sweet chili sauce to your liking, too. If you want a hotter pasta sauce, add a little more in there.
Tips and Tricks to make Spaghetti Bolognese
To add more flavor, you can add crushed red bell pepper flakes, fresh herbs, and bacon. A little bit of sugar is a matter of personal preference, but it’s important to avoid overdoing it. In order to avoid bitterness, use better quality canned tomatoes. If you don’t want to cook your own meat, you can substitute beef broth with water and a cup of vegetable stock.
You can freeze the leftover bolognese sauce. Once defrosted, it can be used as is. You can also refrigerate it for up to two days before using it. If you want to make it quickly and easily, you can season the meat with salt and pepper. If you want to make it sweeter, you can also add chopped carrot or tomato paste. If you don’t like the taste of sugar, you can substitute red wine or beef broth.
When you’re making spaghetti Bolognese, don’t use wine or cream, because it may contain too much alcohol. Instead, use chicken or beef stock. Beef stock will give it a richer flavor. You can also add Worcestershire sauce for an extra zing. You can also use diced tomatoes in place of fresh. Depending on your preferences, you can try to experiment with the recipe until you get it right.
If you prefer a spicy dish, you can use crushed red bell pepper flakes or add more tomato paste. It will not have the same intensity of flavor. It’s also best to use a good quality tomato, so you won’t have to worry about the bitter taste. Once you’ve tried a delicious, rich and hearty bolognese, you’ll be hooked. You’ll want to repeat it often.
To add flavor to your spaghetti, season it liberally with salt. When the sauce is cooked, you can adjust the seasoning by adding a little more or less of the cooking water. Alternatively, you can leave out the sugar and use tomato paste, but you should not use alcohol. The more tomato paste you use, the better. Its taste will be spicier than other types of spaghetti. The tomato sauce will be a bit too sweet, so you may want to reduce the amount to half or even half.
If you are looking for a fast meal, you can prepare Spaghetti Bolognese before you start the cooking process. Then, you should add the meat and stir it. Then, you can add the tomato-based sauce to the pasta. It’s very important to use high quality tomatoes for this dish, and it’s best to use fresh ones. When making bolognese, keep the meat and the vegetables hot.
Traditionally, Spaghetti Bolognese is a thick, meaty sauce made with meat. Using tomato paste, you can create a homemade version that is rich in flavor and good for your family. You can even use a little wine if you don’t want to drink alcohol. To enhance the sauce, you can add more herbs and spices. You can also make it more healthy by substituting chicken broth or beef broth for wine.
If you want to make your own Spaghetti Bolognese, you can try making it at home. It’s a quick meal that you can prepare in your kitchen. To make it, you need to cook a lot of minced meat and add some seasoning to your meat. You can also add more or less salt, but make sure that you don’t add too much. Once the meat is cooked, add the rest of the ingredients: tomatoes, onion, and garlic.