Spaghetti Bologese with Clonakilty Blackpudding Crumb

Spaghetti Bologese with Clonakilty Blackpudding Crumb

Serves: Prep Time: 15 minsCook 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.


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




  1. Fry carrots, celery, onion and pancetta for 5 minutes until soft.
  2. Add the beef and pork mince and some fresh rosemary and fry for a further five minutes.
  3. Add the wine and tomato paste and fry for a few minutes to cook off alcohol.
  4. Add the stock and milk. Season with salt and pepper and add in the bay leaves. Simmer for 45 minutes with the lid on.
  5. 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.
  6. Once your spaghetti is cooked, drain the water and return to the pan. Add your Bolognese and mix.
  7. To serve, sprinkle each portion with the black pudding crumb and freshly grated parmesan.