(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.