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SPAGHETTI WITH CHIPOTLE BOLOGNESE
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Ingredients 8 Number of Servings
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Instructions
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BROTH PROCEDURE
Roast bones and vegetables together in the oven at 400° F until brown, about 45 minutes.
- Stir in flour, mix well and deglaze with wine. Scrape the bottom of the pan well and move into a saucepan.
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Add 2 quarts water, tomato paste and parsley; gently simmer until reduced to half, about two hours.
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Strain and bring back to a boil.
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PASTA PROCEDURE
In a skillet, bring broth to a boil, add pasta and cook over medium high heat, stirring frequently; adding boiling broth as needed until one minute short of the full package cook time.
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The goal is to complete the cooking process while the broth is reduced while perfectly coating the pasta.
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Turn heat off, stir in parsley, butter and cheese; stir continuously until dissolved and creamy texture is reached. If needed loosen up the sauce with a touch of the broth.
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