Sunday, 11 October 2009

Pastrami spaghetti bolognese recipe

A spaghetti bolognese sauce recipe can be served not only with spaghetti but any kind of pasta that you like.

This is an extra special spaghetti bolognese recipe as Chef uses pastrami.

Pastrami is cured beef usually sold already sliced in supermarkets and delicatessens, pastrami can be used in replacement of bacon in certain recipes which is great for people who do not eat bacon.

Another great reason to cook this delicious spaghetti bolognese recipe is that it is not rich with tomatoes.

The taste of the pastrami in this recipe gives it a wonderful flavour.

Ingredients for pastrami spaghetti bolognese

1 large Onion (diced)
3 handfuls of Chestnut mushrooms (diced)
5 small Carrots (grated)
1 pack Extra lean minced beef
1 pack Pastrami
Salt and Pepper
1/3 Tube tomato puree
Large pinch dried basil
Large pinch dried parsley
3-5 Garlic cloves (minced)
Few drops Worcestershire sauce

Picture of fresh pastrami.

Picture of cooked pastrami.

Picture of spaghetti.

How to make a pastrami spaghetti bolognese recipe

Pour some oil into a large pan and add the pastrami.

On a medium heat cook the pastrami for a few minutes stirring constantly.

When the pastrami starts to slightly crisp up remove the pastrami from the pan and into a bowl.

Add the onions and carrots to the pan.

Cook stirring often until the onions and carrots start to soften, about 15 minutes or so.

When the onions and carrots are soft add the garlic stir well and cook for a minute.

Add the lean beef and chop at the mince stirring well into the onions and carrots.

Cook until it is browned .

Add the pastrami, tomato puree, salt and pepper, herbs, Worcestershire sauce and a cup of water.

Do not cover the beef in water, only add enough water to add moisture to it.

Add the mushrooms and stir well.

Bring to the boil then simmer with a lid on for 20-30 minutes stirring often.

When the mushrooms cook the mushrooms will release water so do not add too much water.

Serve with cooked spaghetti or pasta or your choice.

You can sprinkle with freshly grated Parmesan cheese and fresh basil leaves if desired.


Rosa's Yummy Yums said...

A great idea! That dish looks so good!



the traditional gourmand said...

Yum! I need to try this tonight!

Dawn said...

now that sounds like a good combo indeed. I know I would be all over this one.

Lisa said...

Oh, the pastrami must give it great flavor.

Divina Pe said...

This is my type of comfort food. You just elevated all the flavors in there.

Erica said...

Josh loves pastrami so I think he would truly enjoy this dish!

Hannah said...

Definitely a classic dish, although I've never actually had bolognese. I guess I should look into vegan versions (and yes, they do exist, and are supposedly tasty!)

Ivy said...

That's a great idea to flavour the bolognese with pastrami.
Jeena, I finally made the muffins, not so great in look but fantastic in taste.

AppleC said...

So easy and I bet it offers quite the complex taste experience. I'm already racking my brain thinking I've seen a Vegetarian Pastrami. Great recipe.

Gita said...

The dish looks very delicious...looks so good :)

Grace said...

oh, i LOVE a good meat sauce, and using pastrami instead of just typical ground beef is a really great idea! lovely, comforting dish, jeena. :)