I decided to do a variation from the traditional bolongese, which uses only 1 type of meat. For this receipe, I combined chicken and pork.
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| Spaghetti Bolongese of chicken and pork |
Below is the recipe:
Ingredients (serves 2, you may change quantity based on preference):
- Minced Chicken 75g
- Minced Pork 75g
- Spaghetti 200g
- Large Tomato x 1
- Garlic x 6 cloves
- Shallots (small) x 3
- Tomato Puree x 3 spatula scoops (about 1/2 cup)
- English Parsley x 2 stalks
Preparation:
Pasta
Add 1 scoop of corn starch (1/2 tablespoon), salt (1/2 teaspoon) and oil (1 teaspoon) into water and boil Cook pasta's duration as per instructions indicated in packaging. Usually 8 - 10mins is fine; do the "cook-test" after about 8mins. You won't want to overcook them else they'll turn soggy. Once cooked, drain al-dente, dress with a little olive oil, mix well and set aside.
Bolongese
Slice garlic and onions - not too fine else you'll barely taste them. Mix chicken and pork together, season with salt and pepper. Add a portion of sliced garlic and onions into the meat, set aside.
Cooking instructions:
Sauce
Dice tomatoes, set aside. Lightly fry the remaining garlic and onion slices and pour in diced tomatoes. Simmer on low heat for about 5mins till they turn soft, add in tomato puree and stir well. A pinch of salt will do for this round.
After the tomato dices have turned gooey and soft in the wok, add in seasoned meat, quickly breaking them into small pieces so that they'll blend in with the sauce. Remember, do not use high heat as this will make the meat too hard without absorbing the sauce. Keep stirring for about 10mins. Add a little water if the sauce is turning too dry.
Lay pasta on serving plate, dress it with sauce, add some parsley, serve.
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