Spaghetti bolognese mini bowls

Spaghetti bolognese mini bowls

By
From
Little Italy
Serves
12
Photographer
Jacqui Melville

This version is so quick, but you still end up with a deliciously rich sauce. The mini bowls in the picture are perfect for cocktail parties.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
50g pancetta, finely chopped
1/2 onion, finely chopped
1 garlic clove, crushed
2 sprigs rosemary, leaves picked and finely chopped
300g minced beef
150ml red wine
2 tablespoons sundried tomato puree
600g canned chopped tomatoes
150ml beef stock
sea salt
freshly ground black pepper
200g spaghetti
parmesan shavings, to serve

Method

  1. Place a saucepan over a medium heat, add the oil and pancetta and cook for a couple of minutes. Add the onion, garlic and rosemary and cook until the onions have softened. Crumble in the beef and break it up well with a wooden spoon until it begins to brown. Pour in the wine and allow it to reduce by half. Add the purée, tomatoes and stock, reduce the heat to a gentle simmer and allow the sauce to cook for 20 minutes. Taste and season well.
  2. Cook the spaghetti until al dente and drain. Mix half the sauce with the spaghetti; twirl the spaghetti bolognese around serving forks and place in little cups or inside tiny bowls. Top each with a spoon more sauce and sprinkle with Parmesan shavings.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
bar
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