How To Make Spaghetti Bolognese | The Bombay Chef - Varun Inamdar

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed are often cheaper.

Add salt to a pot of water, making it as salty as sea water.

Add spaghetti to the pot without breaking it, ensuring half is submerged and half is above water.

Once the spaghetti starts to soften, push it down into the water without breaking it.

Blanch the spaghetti for 8 to 9 minutes until it is slightly undercooked (al dente).

Reserve a cup of the starchy cooking water from the spaghetti.

Strain the spaghetti and drizzle with olive oil to prevent sticking.

In a large skillet, heat good quality olive oil.

Add minced garlic to the skillet and sauté.

Add finely minced celery to the skillet and sauté until softened.

Add minced onion to the skillet and sauté until it starts to sweat.

Add blanched tomatoes (skins removed) to the skillet and season with salt.

Once the tomatoes have stewed, add finely minced butter mushrooms to the skillet.

Add finely chopped parsley and fresh basil to the mixture and stir.

Crush whole black peppercorns and add them to the skillet.

Add a little of the reserved starchy water to thicken the sauce.

Add the blanched spaghetti to the sauce and mix well.

Twirl the spaghetti on a plate for presentation.

Spoon the mushroom Bolognese sauce over the spaghetti.

Drizzle extra virgin olive oil on top and garnish with fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens