Pastrami spaghetti bolognese recipe

A spaghetti bolognese sauce recipe can be served not only with spaghetti but any kind of pasta that you like.

This is an extra special spaghetti bolognese recipe as Chef uses pastrami.

Pastrami is cured beef usually sold already sliced in supermarkets and delicatessens, pastrami can be used in replacement of bacon in certain recipes which is great for people who do not eat bacon.

Another great reason to cook this delicious spaghetti bolognese recipe is that it is not rich with tomatoes.

The taste of the pastrami in this recipe gives it a wonderful flavour.

Ingredients for pastrami spaghetti bolognese

1 large Onion (diced)
3 handfuls of Chestnut mushrooms (diced)
5 small Carrots (grated)
1 pack Extra lean minced beef
1 pack Pastrami
Salt and Pepper
1/3 Tube tomato puree
Water
Large pinch dried basil
Large pinch dried parsley
3-5 Garlic cloves (minced)
Few drops Worcestershire sauce

Picture of fresh pastrami.

Picture of cooked pastrami.

Picture of spaghetti.

How to make a pastrami spaghetti bolognese recipe

Pour some oil into a large pan and add the pastrami.

On a medium heat cook the pastrami for a few minutes stirring constantly.

When the pastrami starts to slightly crisp up remove the pastrami from the pan and into a bowl.

Add the onions and carrots to the pan.

Cook stirring often until the onions and carrots start to soften, about 15 minutes or so.

When the onions and carrots are soft add the garlic stir well and cook for a minute.

Add the lean beef and chop at the mince stirring well into the onions and carrots.

Cook until it is browned .

Add the pastrami, tomato puree, salt and pepper, herbs, Worcestershire sauce and a cup of water.

Do not cover the beef in water, only add enough water to add moisture to it.