Our regular delve into the kitchens at Brynteg, wrestling from our chef his fantastic recipes created from the very best of local Welsh produce.
Spaghetti Bolognese is an Italian classic but one of the UK’s most frequently cooked dishes. Always popular on Brynteg’s menu, here is our recipe which uses one of the best types of beef in the world, Welsh Black Beef.
Spaghetti Bolognese (serves two)
Spaghetti Bolognese, lifted to the super-delicious with Welsh Black Beef
1 oz butter
8 rashers streaky bacon
1 large onion, diced
1 carrot, diced
1 stick of celery, diced
3 cloves of garlic, finely minced
500g minced Welsh Black Beef
1 pint of red wine
1 tsp tomato puree
half pint of beef stock
400g tin of chopped tomatoes
1 tsp chopped parsley
1 dash of Worcestershire sauce
salt & pepper to taste
12oz spaghetti, freshly cooked
1 oz butter
Parmesan, freshly grated
1. Heat a large saucepan on the hob and add butter.
2. Fry the bacon, onion, carrot, garlic and celery for a few mins, stirring all the time.
3. Add the Welsh Black Beef and cook for about 5 mins to colour well, before adding the wine and tomato puree, then simmer for 5 mins.
4. Add the stock, tinned chopped tomatoes and salt & pepper to taste.
5. Simmer gently for 45 mins to 1 hr then add parsley and Worcestershire sauce.
6. Serve with freshly cooked, buttered spaghetti and freshly grated parmesan.