Spaghetti Bolognese Just Got More Bolog-Nice With A Filipino Twist!
Adding a unique twist to your dish is not new especially in an age where food intertwines with art. Everything is indeed possible nowadays and that includes the fusion of a national treasure and a universally-loved pasta into one delicious recipe.
That’s right folks, break tradition and spice up your spaghetti bolognese by adding bangus into the mix for a taste of Filipino cuisine! Follow this step-by-step guide on how to whip out a mean dish of spaghetti bangus bolognese:
Spaghetti Bangus Bolognese
500g Sarangani Bay Milkfish Fillet (skin removed and chopped)
250g spaghetti, cooked as package directs
¼ cup cooking oil
½ cup chopped onion
1 T minced garlic
2 ½ cups canned crushed tomatoes or tomato sauce
2 t dried oregano
1 bay leaf
1 T lemon juice
2 T parmesan cheese
1 t salt
¼ t pepper
In a sauce pan, saute in hot oil, onion, garlic and crushed tomatoes. Add chopped bangus meat, cook for 3 minutes. Add oregano, bay leaf and lemon juice. Cook for 20 minutes over medium heat. Lastly add parmesan cheese, salt and pepper.
Place cooked spaghetti on a platter, pour sauce over. Serve immediately.
Vegetable Garnish / Toppings:
1 small green bell pepper, cubed
1 small red bell pepper, cubed
1 small zucchini, cubed
2 T olive oil
salt and pepper to taste
Optional: Top with sautéed vegetables as garnish.
* Serving Size: Make 6 servings