
Spaghetti Bologese with Clonakilty Blackpudding Crumb
Spaghetti Bologese with Clonakilty Blackpudding Crumb

Serves: • Prep Time: 15 mins • Cook Time: 45 mins
Spaghetti Bolognese is a family favorite – its a quick and easy recipe you need to have in your repertoire. The Clonakilty Blackpudding Crumb adds to the flavour texture to this classic Italian dish.
Ingredients
2 carrots, diced
1 onion, diced
2 celery sticks, diced, 200g pancetta, diced
500g each of pork and beef mince
1 sprig fresh rosemary
1-2 glasses of red wine
140g tomato paste
1 litre chiccken stock
1 cup milk
Salt and pepper
2 bay leaves
500g spagethhi100g Clonakilty Blackpudding Crumb
Freshly grated parmesan
Method
- Fry carrots, celery, onion and pancetta for 5 minutes until soft.
- Add the beef and pork mince and some fresh rosemary and fry for a further five minutes.
- Add the wine and tomato paste and fry for a few minutes to cook off alcohol.
- Add the stock and milk. Season with salt and pepper and add in the bay leaves. Simmer for 45 minutes with the lid on.
- Fry the black pudding for two minutes each side, then set aside to cool before crumbling. Bring a lar4ge pan of salted water to the boil and add the spaghetti.
- Once your spaghetti is cooked, drain the water and return to the pan. Add your Bolognese and mix.
- To serve, sprinkle each portion with the black pudding crumb and freshly grated parmesan.