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.
- Prep:25 mins
- Cook:1 hr and 30 mins
- 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
- Parmesan chips
- Micro basil
- Cherry tomatoes
- Put a large saucepan on a medium heat and add 1 tbsp olive oil
- 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.
- 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.
- 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.
- 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.
- When the Bolognese is nearly finished, cook 400 g spaghetti following the pack instructions.
- 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.
Read more: Food Voyager