(As Featured in May2014 Nourish Magazine) Spaghetti Bolognese is a classic in its own right, but the Asian-inspired twist on the original makes the Red Curry Bolognaise that much more delicious! (Dairy-free, with a gluten-free option)
“Oh, that smells really good, is there going to be enough for me?” asked Mr Chipconnoisseur, drawn into the kitchen by the exotic fragrance of red curry permeating the air. “Of course”, I replied, “I made extra”. And lucky I did, too!
Mr Chipconnoisseur’s portion disappeared quicker than I could say enjoy, just like the rest of the 20-strong serving which I volunteered to prepare for dinner at a local church. I’ve never seen that many people go back for seconds, which is nice and a true testament to what a difference the red curry paste makes to the good ol’ Spag Bol.
I remember seeing a similar recipe in one of the many cooking magazines I’ve collected over the years. But, after flicking through about 20 I gave up. I even tried searching on the Taste website which is a collection of recipes from all the different magazines… to no avail. Note to self: go through ALL of the magazines and add them to my recipe folder, a filing system of sorts for the recipes that catch my eye.
The following recipe serves 4, but it can be easily divided in half, or made for 4 and packed for lunch the next day or frozen for another day. Feel free to use rice noodles or gluten-free spaghetti for a gluten-free version.
Red Curry Spaghetti Bolognese
For the Red Curry Spaghetti Bolognese Sauce:
- 250 g pork mince
- 250 g veal mince
- 2 tbsp olive oil
- 1 brown onion chopped
- 440 g (1 can) crushed organic tomatoes
- 1 tsp Chinese five spice powder
- 3 tbsp red curry paste
- 1/2 cup green peas fresh or frozen
- 1/2 cup shelled broadbeans fresh or frozen
- 200 g uncooked spaghetti pasta or gluten-free pasta
- sliced red long chilli
- freshly chopped coriander leaves
- lime wedges
To make the Red Curry Spaghetti Bolognese Sauce:
- Place mince pork and veal in a bowl and break into chunks.
- Heat oil in a large pot over high heat and add broken up mince. Cook for about a minute then stir to help the mince brown and cook evenly for another 3 minutes or so.
- Add onion, can of chopped tomatoes, five spice powder and red curry paste. Stir well. Reduce heat to medium. And simmer, uncovered for 10 minutes. Add peas and broadbeans and cook for a further 5 minutes for them to soften.
- Cook pasta according to packet instructions, drain and add to the mince. Mix well.
- Divide Red Curry Spaghetti Bolognese between serving bowls. Top with freshly chopped coriander, chilli and lime wedges.