This bolognese jaffle has all the comfort of a spagbol encased in a cheesy buttery bread toasted to perfection.
Watch how to make these luscious bolognese jaffles on this week’s episode of Cooking Melbourne: https://youtu.be/D5W4S8bss3E
Recipe adapted from: https://www.agfg.com.au/recipe/spaghetti-bolognese-chef-recipe-by-guy-grossi-
INGREDIENTS
- 100 ml olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 800 g premium beef mince
- 100 g pork mince
- 100 g chicken mince
- 1 tsp finely chopped sage
- 1 tsp chilli chopped
- 1/4 bunch flat leaf parsley chopped
- 1 bay leaf
- 2 cloves ground
- 1/2 nutmeg grated
- Sea salt
- Freshly ground black pepper
- 300 g tomato paste
- 200 ml red wine
- 1.5 L water
- 4 slices of white bread
- 1tbsp butter
- 200 g Parmesan cheese, grated
METHOD
- Heat the olive oil and sauté the onion and garlic for 4-5 minutes or until soft and golden. Add all the meat stirring continuously until golden brown; break up the meat using the top of a whisk. Mix in the herbs and spices and season with salt and pepper. Add the tomato paste and cook for 2 minutes. Pour in the wine and reduce by half. Add the water and mix well. Bring to the boil then reduce the heat and simmer gently for 60 minutes until a rich consistency is formed. Refrigerate bolognese overnight.
- Grate the parmesan. Butter each slice of bread on one side. Put approximately 4 tbsp of bolognese into each sandwich. Keep the buttered side of the bread on the outside. Pop into the jaffle toaster for 3-5 minutes or until hot and golden.
- Plate up. Cut jaffle in halves. Place one half diagonally on top of the other. Sprinkle a mountain of parmesan on top.
I heart Arlechin’s Bolognese Jaffle!
Olives x