Chuck's Bolognese
Chuck's Bolognese
Get this quick and easy spaghetti bolognese recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
As seen on Chuck's Day Off
Ingredients
  • 1 package (450 g) of good quality spaghetti
  • For The Bolognese:
  • ¼ cup (60 ml) of olive oil
  • 2 onions, diced
  • 2 carrots, diced
  • 5 cloves of garlic, minced
  • 2 sprigs of thyme, chopped
  • 1 teaspoon (5 ml) Chilli flakes
  • 2 cups (500 ml) veal stock
  • 454 grams (450 g) of medium fat ground beef
  • 227 grams (225 g) of ground veal
  • 227 grams (225 g) of ground pork
  • 1½ cup (375 ml) of milk
  • 1½ cup (375 ml) tomato paste
  • ½ cup (125 ml) butter, cut into cubes
  • ¼ cup (60 ml) chives, finely chopped
  • ¼ cup (60 ml) basil, finely chopped
  • Salt, pepper
  • For the Garnish:
  • ½ cup (125 ml) grated Pecorino cheese
Method
  1. For the Bolognese:
  2. Heat oil in a large pan and sauté the onions and carrots until translucent, about 5 minutes. Add garlic, thyme and Chilli flakes. Sautéfor 2 more minutes. Add 1/2 cup (125 ml) of veal stock into the vegetable mixture.
  3. Slowly add ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Season with salt and pepper. Cook for about 10 minutes.
  4. Add milk and stir. Continue cooking for about 2 minutes or until half of the liquid has evaporated. Add tomato paste,remaining veal stock and continue cooking until desired thickness. Adjust seasoning
  5. Cook pasta in salted boiling water, about 8 minutes. Drain and mix with butter then add the sauce, chive and basil. Mix well.
  1. For Serving:
  2. Pasta, Bolognese and garnish with grated Pecorino cheese.

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