Simon Gault's Helluva Good Spag Bol with Matariki 2010 Nōble
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Simon Gault's Helluva Good Spag Bol with Matariki 2010 Nōble

Much excitement in the office when Simon Gault’s enews arrived this week titled “Helluva good Spag Bol”, we knew immediately (yes someone is a little obsessed with Spag Bol) what was on the menu this week for the Matariki Food Series. And Simon was right this is the ultimate Spaghetti Bolognaise. Do try the chicken livers you will be pleasantly surprised – they add depth to the dish. You can add 1 teaspoon of chilli flakes to the sauté mix when adding Italian Seasoning for a spicy Spag Bol. And what to drink with this family favourite, well when you read the recipe you’ll see the first reason we chose Matariki 2010 No’ble, but when we were trying the wines (our job is tough I know) it was a fantastic match to the dish. For other recipes from Simon Gault jump over to his website and sign up to his newsletter!

INGREDIENTS
2 tbsp butter
150g pancetta or bacon, finely diced
2 cloves garlic, minced
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 tbsp Simon Gault – Make em Sing! Italian seasoning
400g premium mince beef
100g chicken livers, chopped into small dice
140g tomato paste
400g tin of whole peeled tomatoes
1 cup white wine
1 cup water
3 tbsp Simon Gault – No Bull beef stock concentrate
1.5 tbsp Worcestershire sauce
2 cloves, whole
¼ small nutmeg, grated (or ½ tsp powdered)
1 cinnamon stick or ¼ tsp of powdered cinnamon
½ tsp green peppercorns, crushed
500g spaghetti
½ cup parmesan cheese, grated

Method
Sauté the pancetta, garlic, onion, carrot, celery, Make Every Meal Sing! Italian seasoning with the butter in a saucepan until the onion is transparent. Add the minced beef, chicken livers and tomato paste and sauté for 3 minutes on a medium – high heat whilst stirring. Add the tomatoes, white wine, Simon Gault – No Bull beef stock, Worcestershire sauce, cloves, grated nutmeg, cinnamon and green peppercorns. Bring to a simmer and cook on a low heat for 40 – 50 minutes until most of the liquid has evaporated and the sauce is thick. Toss the hot pasta in the sauce and serve immediately. Grate parmesan cheese over the top to taste.

Serves 6 (unless you are eating with us and then not enough for 6!)

Wine Match - Matariki 2010 Nōble

Special Food Series Offer - Buy Matariki 2010 Nō’ble and save 20%. Enter Code FS1707 at the Checkout to redeem this offer.

T'c and C's: Offer valid from once 17.07.2014 - 24.07.2014 on Matariki 2010 Nō’ble | Enter Discount Code at Checkout to apply the special | Not valid in conjunction with any other offer | Offer only available in NZ.

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