Truffle Guys Spaghetti Bolognese

Ingredients:

- 5% fat Beef mince meat

- 1 x Brown onion

- 1 x tbsp oregano

- 1 x tbsp chilli flakes

- 1 x tbsp of Worcester sauce

- Truffle Guys Seriously Good Balsamic Glaze

- 680g Passata

- Finely Chopped Mushrooms

- Beef Stock Cube

- 2 x celery stalks

- Fresh Basil

- 2 x carrots

- 180ml red wine

- Truffle Guys White Truffle Oil

- 180ml Vintner Distant Noises Pinot Noir

Directions:

- Heat the pan with 2 tbs olive oil

- Brown the mince meat and drain any excess fat

- Finely chop the brown onion

- Once meat is brown add the chopped onion

-Once onions have softened, add oregano and chilli flakes (add additional chili flakes if you're feeling spicy)

- Add passata

- Add sliced mushrooms

- Dissolve stock cube in 500ml boiling water and add to pan

- Add peeled and chopped carrots and chopped celery

- Add red wine, Worchester sauce and Truffle Guys Seriously Good Balsamic Glaze

- Leave to simmer for around 90 minutes on a low heat with the lid on, but slightly off stirring every 15-20 minutes soaking up all that flavour

- Cook spaghetti to taste - our preference al dente

- Finish with Truffle Guys Signature White Truffle Oil , grated parmesan cheese and add fresh basil for the finishing touch

- OK, Bolognese is done, but how do you take it to the next level I hear you ask! Well, you pair it with this Vintner Pinot Noir, that’s how. Pinot Noir is a reasonably light red but this one has real depth of flavour and works really well with the tomato but in no way overpowers the delicate truffle, we wouldn’t want that! Take home dining to the next level with this pairing.

- Vintner Distant Noises Pinot Noir

Spaghetti Bolognese is a pure Italian classic and a go to recipe in most households! By simply adding a little Truffle to this dish you can transform this iconic classic into one of the greatest pasta dishes of all time! YES a bold claim but trust us the proof is in the tasting!.

- 5% fat Beef mince meat

- 1 x Brown onion

- 1 x tbsp oregano

- 1 x tbsp chilli flakes

- 1 x tbsp of Worcester sauce

- Truffle Guys Seriously Good Balsamic Glaze

- 680g Passata

- Finely Chopped Mushrooms

- Beef Stock Cube

- 2 x celery stalks

- Fresh Basil

- 2 x carrots

- 180ml red wine

- Truffle Guys White Truffle Oil

- 180ml Vintner Distant Noises Pinot Noir

- Heat the pan with 2 tbs olive oil

- Brown the mince meat and drain any excess fat

- Finely chop the brown onion

- Once meat is brown add the chopped onion

-Once onions have softened, add oregano and chilli flakes (add additional chili flakes if you're feeling spicy)

- Add passata

- Add sliced mushrooms

- Dissolve stock cube in 500ml boiling water and add to pan

- Add peeled and chopped carrots and chopped celery

- Add red wine, Worchester sauce and Truffle Guys Seriously Good Balsamic Glaze

- Leave to simmer for around 90 minutes on a low heat with the lid on, but slightly off stirring every 15-20 minutes soaking up all that flavour

- Cook spaghetti to taste - our preference al dente

- Finish with Truffle Guys Signature White Truffle Oil, grated parmesan cheese and add fresh basil for the finishing touch

- OK, Bolognese is done, but how do you take it to the next level I hear you ask! Well, you pair it with this Vintner Pinot Noir, that’s how. Pinot Noir is a reasonably light red but this one has real depth of flavour and works really well with the tomato but in no way overpowers the delicate truffle, we wouldn’t want that! Take home dining to the next level with this pairing.

- Vintner Distant Noises Pinot Noir

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