Am on a mission to Nigerianise every continent/cultural cuisine. This is Spaghetti alla Bolognese. Although it is not the quitessencial pasta used- usually it is tagliatele, what the heck- am using spaghetti and the process is the same. This is a ragu of meat and vegetable stewed for a long time. It is a dish from the region of Bologna in Italy. I brownd 1 lb of ground beef, sauteed carrots, ginger and garlic, onions, red peppers, tomatoes and deglazed the pot with a cup of red wine, added chicken stock, knorr cube, 2 sctch bonnet pepper and stewed it on a low heat for 1 hour plus. I cooked spaghetti in a salted boiling water for 7 minutes (aldente ) and drained it into sauce. cooked it for more 5 minutes. The chicken here is because Nigerians wont eat w/out a piece of meat or chicken. My husband wont have it any other way.
Enjoy!
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