Spaghetti with Double Meat Ricotta Sauce

Spaghetti is an ultimate comfort food for me, and when I make bolognese sauce I often make it in bulk. Growing up, spaghetti sauce was made one way and one way only - partly because as proper brats, my sister and I would complain when the recipe was changed. 
But brats grow up, and this one learned to appreciate the changes life brings - even to my beloved bolognese sauce. Here’s a double meat ricotta version to make your mouth water.. :)

Ingredients (serves 4):
500g minced meat, half beef, half pork
3 cloves garlic, finely chopped
4 shallots, finely chopped
250g ricotta cheese
100mL red wine
800g canned chopped tomatoes
250g mushrooms, sliced and quartered
1 teaspoon Italian herbs
salt and freshly ground black pepper
200g dried spaghetti (about 50g per person, or 80g if you use fresh spaghetti)

Freshly grated parmesan to taste

1. Take the shallots and fruit them in olive oil for 1-2 minutes in a large skillet.

2. Add the minced meat and garlic and stir until cooked through - it will have changed colour when it’s done. Season with salt and black pepper.

3. Drain the excess oil from the pan and add the ricotta. Put the mixture back on the fire for 1-2 minutes.

4. Add chopped tomatoes, mushrooms, red wine and Italian herbs. Let simmer for 15-20 minutes to allow the flavours to combine.

5. Season with extra salt and pepper as needed.

6. Boil the spaghetti according to the instructions on the packet. Divide over plates, heap the sauce on top and top with freshly grated Parmesan.


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