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Friday, 26 June 2015

Spaghetti Bolognaise with Mushroom and Kale

I think I have an addiction to kale. This is one of my go to recipes, I love, the kids smash it, its mostly veg. Win - win. One of the most beautiful things about this dish is, you can make it on the go. Once the onion and celery are minced and have begun sauteing, you can bgein chopping the next bit. If you have never used pork and veal mince for spag bol, you should. Two tips, 1) generally it is how you finish a dish that makes it rule - some great parmesan and great extra virgin can lift any dish from good to wow; 2) learn to love chilli - it is the business.

1 onion in small dice
1 stick celery in small dice
2 tsp minced rosemary
2 tsp minced thyme
1 handful minced parsley
1 handful basil leaves
3 cloves garlic minced
2 rashers bacon in small dice
2 handfuls mushroom minced
A few porcini mushrooms ripped (optional)
500 gms pork and veal mince
3 leaves kale, finely chopped
1 bottle of passata
1 packet of pasta
1 or 2 tbs sugar
1 tbs balsamic vinegar
Salt and pepper
Extra virgin olive oil
Parmesan cheese
Chilli - fresh or dried

Get your pasta water hot. Sauté the onion and celery over a medium high temperature in some extra virgin with the 1/2 of the garlic, rosemary and thyme. When soft throw in the bacon and fry for a few minutes. When fragrant add in the mushrooms - you may need more extra virgin. When the mushrooms are cooked add in the minced pork and veal. Cook the concoction until the moisture has mostly evaporated then mix through the kale, salt and pepper. When fragrant and beginning to soften, stir through 3/4 of the tomato passata. Add in the sugar, balsamic and remaining garlic and 1/2 of the parsley. Start cooking the pasta in salted water. Reduce the heat and simmer the sauce until the pasta cooks. If your sauce is too dry add some of the pasta cooking water into the sauce. Chop the basil and stir through, check for seasoning, adding more salt/pepper/sugar/balsamic as necessary. Combine the sauce and pasta. Spoon into bowls. Top with a sprinkling of parsley, salt, a grind of pepper, parmesan and chilli. Some crispy prosciutto is wicked too.

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