Oriental Spaghetti Bolognese
I have a very non-traditional recipe for spaghetti bolognese. My recipe uses minced pork instead of beef. This recipe feeds 4 to 5.
Ingredients for sauce
- 1 can of sun-dried tomatoes, alternative is 3 large tomatoes
- 1 yellow onion
- 1 carrot
- 3-4 cloves garlic
- tomato ketchup
- Lea & Perrins worchestershire sauce
- herbs – oregano, basil, paprika, thyme, ground black pepper
- salt
- balsamic vinegar
- olive oil
Finely chop onion, carrot and garlic. Heat olive oil in pot, cook chopped onion, carrot and salt in the pot. Let the onion sweat a little, then put in garlic. Once onion has softened, add canned tomatoes (if using fresh tomatoes, finely chop them first). Stir once in a while to avoid burning the bottom.
Add 3-4 big dollops to tomato ketchup, 3-4 tablespoons of basalmic vinegar, and 5-6 shakes of the worchestershire sauce. Continue stirring the sauce for 10 minutes. At this point in time, boil water and start cooking the pasta. Add herbs to sauce to taste.
Add minced meat to the sauce, stir well and let cook for another 10 minutes. Sauce is done.
Pour sauce onto cooked pasta, shave some parmesan cheese on top, and spaghetti bolognese is ready to be served.
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- Minced pork
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- Sautee onions, carrots, tomatoes and garlic
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- Minced pork added to sauce
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- Pasta cooking in boiled water
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- Bolognese sauce
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- Pork spaghetti bolognese
Tags: pasta, spaghetti bolognese
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