Food Voyager

Perfect Spaghetti Bolognese by Chef Manish Joshi The Lodhi Hotel, New Delhi

Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel, New Delhi is a favourite dish for which he shares the recipe for our readers to make in their homes and share with friends and family.

Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel New Delhi
Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel New Delhi

Spaghetti Bolognese

  • Prep:25 mins
  • Cook:1 hr and 30 mins
  • Serving:4

INGREDIENTS

  • 1 tbsp olive oil
  • 2 medium onions, finely chopped
  • 2 carrots, trimmed and finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves finely chopped
  • 2-3 sprigs rosemary leaves picked and finely chopped
  • 500 g lamb mince
  • 400 g spaghetti
  • 500 g tins plum tomatoes
  • 2 fresh bay leaves
  • 2 tbsp tomato purée
  • 4 cup lamb stock 
  • 125 ml red wine
  • 1 cup basil
Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel New Delhi
Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel New Delhi

GARNISH

  • Parmesan chips
  • Micro basil
  • Cherry tomatoes

METHOD

  1. Put a large saucepan on a medium heat and add 1 tbsp olive oil
  2. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  3. Increase the heat to medium-high, add 500 g lamb mince and cook stirring for 3-4 mins until the meat is browned all over.
  4. Add 2 tins plum tomatoes, the finely chopped leaves basil, 2 bay leaves, 2 tbsp tomato puree, 4 cup lamb stock and 125 ml red wine. Stir with a wooden spoon, breaking up the plum tomatoes.
  5. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr  stirring occasionally, until you have a rich, thick sauce.
  6. When the Bolognese is nearly finished, cook 400 g spaghetti following the pack instructions.
  7. Drain the spaghetti and either stir into the Bolognese sauce, or serve the sauce on top. Serve with Parmesan chips, micro basil leaves and cherry tomatoes.

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