Italian Spaghetti Bolognese
With Executive Chef Hoàng Tuấn Anh from Grand Vista Hanoi
Ingredients: (for 10 portions)
Olive oil 60 ml
Beef broth or Knorr beef stock 200ml
Basil (from Đà Lạt) 15gr
Tomato paste 50gr
Onion 200gr
Bay leaves 2gr
Celery (from Đà Lạt) 80gr
Thyme 2gr
Peeled garlic 70gr
Oregano leaves 2gr
Carrot 80gr
Unsalted butter 70gr
Australian beef neck or rump 600gr
Spaghetti 2 packs
Tomato (from Đà Lạt) 800gr
Red wine, salt & pepper Based on your taste and preference
Executive Chef Hoàng Tuấn Anh
Instructions:
Pre-processing:
- Remove veins from beef rump, grind then marinate with salt, pepper, and red wine for 30-45 minutes.
- Cut a small X on the bottom of each tomato, blanch them in boiling water until the cut skin begins to peel away. Cut into small pieces or grind.
- Peel onion, celery, and carrot, then dice.
- Finely chop celery and garlic.
Sauce:
- Put the onion and olive oil in a large pan and fry over a fairly high heat. Add beef and stir-fry until the liquid cooks off.
- Fry the olive oil, unsalted butter, onion, carrot, celery, bay leaves, black pepper, and tomato, then simmer for about 30min. Add stir-fried beef then reduce the heat and simmer, stirring occasionally for 30min. Add tomato paste and beef stock, simmer for another 30min.
- Add some oregano leaves and thyme.
Spaghetti:
- Boil the spaghetti in a large pan with salted water for about 15min. Drain well, add some more olive oil, and let it rest. Boil again then stir with butter, garlic, and basil before serving.
Don’t miss the chance to enjoy this Italian delight with a “2 Come 1 Pay” Promotion at Déli Restaurant, 4th Floor, Grand Vista Hanoi Hotel, 146 Giảng Võ, Ba Đình, Hà Nội. Tel: 0982 437 564. Also available for delivery!
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