Andrew’s Spaghetti Bolognese with a chocolate twist

Credit: Lee McCoy

Credit: Lee McCoy

Andrew Thwaite, Master Chocolatier, talks to Helena Parker. You can read the interview here. Here’s his top student recipe:

Ingredients (serves 2)

2 onions
1 tablespoon of olive oil
2 cloves garlic
½ tablespoon of dried basil
A pinch of salt and black pepper
3tbsp tomato puree
450g (1lb) lean mince
2 tins chopped tomatoes
400g (13oz) spaghetti
1 teaspoon of cocoa powder
1 tablespoon of grated dark chocolate

Method:

1. Peel the onions and heat olive oil in a deep frying pan to a medium heat
2. Add onions to the pan and slowly soften making sure that they do not burn
3. Once softened add garlic, basil, salt, pepper, tomato puree and the teaspoon of cocoa powder. Stir constantly for a couple of minutes 
4. Add minced beef and fry until it is brown and incorporated into the sauce
5. Add in 2 cans of tomatoes and bring to a simmer. When the liquid starts to bubble, reduce the heat slightly and simmer gently for 30-40 minutes, stirring occasionally
6. While the sauce is simmering, cook spaghetti and drain into a serving dish
7. Once the spaghetti is cooked, increase the heat on the spaghetti until the sauce becomes rich and thick
8. Add sauce to the spaghetti and sprinkle in the tablespoon of grated dark chocolate.
9. Serve and enjoy!

One comment

  1. Looks delicious. Well, aren’t you turinng out to be the cook!!! I knew you should have opened an American Bakery in Japan you’d have made a killing with decorative cakes and cookies. But I’m biased because I’m your Mom and I think you can do anything!!! Love ya Mum

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