RecipeAppetizer
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flameAppetizerPastaUnder 30 mins
Red Pesto Spaghetti Bolognese
Prep5 minutes
Cook25 minutes
ServesServes 4
Method
Steps
- Get all the prep done before you start cooking: mince the garlic, finely chop the onion and chop the sun-dried tomatoes into strips.
- Heat the reserved oil from the sun-dried tomatoes in a large heavy bottom pot over medium. Add garlic and onion, cook until soft, about 3 minutes. Add ground pork, break up into pieces and cook until golden brown and no longer pink, about 5 minutes. Stir in spices and tomato paste. Pour in puréed tomatoes and add sun-dried tomatoes. Bring to a boil, reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
- In the meantime, bring a large pot of generously salted water to a boil and cook spaghetti until al dente. Drain, reserving 1/2 cup of cooking water.
- When ready, add red pesto and milk, simmer for 5 minutes. Adjust salt and pepper to your own taste. Toss with pasta and parsley. Add a splash of cooking water if the sauce looks too thick. Stir until glossy and spaghetti is evenly coated.
- Serve immediately, sprinkle with grated parmesan and some crushed red pepper flakes. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
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