Black Spaghetti Bolognese "Worms in a Glass"
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 929, total fat 41 G., saturated fats 12 G., proteins 40 G., carbohydrates 101 G., fiber 8 G., cholesterol 89 mg, sodium 1140 mg, sugar 12 G.
Calories 929, total fat 41 G., saturated fats 12 G., proteins 40 G., carbohydrates 101 G., fiber 8 G., cholesterol 89 mg, sodium 1140 mg, sugar 12 G.
Transform Italian spaghetti Bolognese into an atmospheric Halloween appetizer. Instead of regular pasta, cook black spaghetti with cuttlefish ink. To serve, spoon it into clear glasses and top with a spoonful of Bolognese meat sauce, which has everything you need for a delicious Italian pasta: beef, tomatoes, garlic, and aromatic basil. The black spaghetti looks like worms in the glass. Be prepared for this unique appetizer to be a bit confusing at first, but the taste and presentation will be unforgettable.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g black spaghetti (with cuttlefish ink)
- 1/4 cup extra-virgin olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 450 g of ground beef
- 1 can (400 g) canned pureed tomatoes
- 1 can (400 g) of canned chopped tomatoes in their own juice
- 1.5 tbsp chopped fresh basil
- 1/4 cup grated Pecorino Romano cheese, plus extra for serving
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Recipes with similar ingredients: spaghetti pasta, onions, garlic, ground beef, pureed tomatoes, tomatoes, basil, Pecorino Romano cheese
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
- Add the ground beef and 1/2 teaspoon each of salt and black pepper and cook, breaking the ground beef into small pieces with a wooden spoon, until darkened, about 10 minutes. Add the pureed and diced tomatoes, their juices, and basil. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced slightly, about 15 minutes. Stir in the cheese just before serving.
- Divide the spaghetti among glasses and top each serving with a spoonful of Bolognese sauce. Sprinkle with additional cheese.
Author of the recipe - Maneet Chauhan is an Indian-American chef and television personality.
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