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    Heston's chilli spag Bol

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    Heston's chilli spag Bol

    Serves: 6

    Ingredients

    FOR THE MEATBALLS
    Olive oil, for cooking
    1 large onion, finely chopped
    2 star anise
    1 large carrot, finely chopped
    1 large clove garlic, finely chopped
    1 large green chilli, deseeded and finely chopped
    350g beef mince
    100g pork mince
    1½ tsp ground cumin
    1 tsp chilli powder
    1½ tsp smoked paprika
    80g canned red kidney beans, drained and rinsed

    FOR THE SPICED BUTTER
    2 tbsp olive oil
    1½ tsp ground cumin
    1 tsp chilli powder
    1½ tsp smoked paprika
    1 tsp tomato ketchup
    ½ tsp Worcestershire sauce
    ½ tsp Marmite
    125g unsalted butter, at
    room temperature

    FOR THE TOMATO FONDUE
    1 onion, very finely chopped
    125ml extra virgin olive oil
    1 bouquet garni (thyme, celery leaf, parsley and bay leaf tied with a strip of leek or kitchen string)
    ½ star anise
    2 cloves garlic, crushed
    1 heaped tsp coriander seeds
    650g Waitrose 1 Tomatoes, skinned, deseeded and chopped, the juices strained and reserved
    Few drops of Tabasco
    Few drops of Worcestershire sauce
    1 dessertspoon tomato ketchup
    25ml sherry vinegar
    Finely grated lemon zest, to taste

    TO FINISH
    450g essential Waitrose Spaghetti
    Parmigiano Reggiano, grated

     

    Method

    1. First make the meatballs. Warm a pan over a medium heat and add enough olive oil to form a thin layer on the bottom of the pan. Add the onion and star anise, and cook over a medium to high heat for 7-10 minutes until coloured. Add the carrot, garlic and green chilli, and continue to cook until the carrot is soft. Remove from the heat and leave to cool. Discard the star anise.

    2. In a bowl mix the cooled vegetables with the beef and pork.Add the cumin, chilli powder, paprika and kidney beans. Season. Mix until the ingredients are thoroughly combined. Cover and place in the fridge for 1 hour. Then roll the mixture into 18 equally sized, round meatballs. Cover and set aside in the fridge.

    3. Meanwhile, make the spiced butter. Warm the oil in a frying pan. Add the cumin and chilli powder, and fry lightly for a few seconds. Pour into a bowl and add the smoked paprika, tomato ketchup, Worcestershire sauce, Marmite and butter. Mix together thoroughly. Using clingfilm, wrap and then roll the butter into a log. Refrigerate until set.

    4. Next make the tomato fondue. In a pan over a low heat, sweat the onion in the olive oil for 10 minutes. Add the bouquet garni and continue to sweat for another 5 minutes. Add the star anise, garlic, coriander seeds, tomatoes, tomato juices, Tabasco, Worcestershire sauce, ketchup and vinegar, then add the lemon zest to taste. Cover and cook over a low heat for 2 hours until thickened.

    5. With ½ hour to go, place a medium-sized frying pan over a medium-high heat. Add a thin layer of olive oil. Once hot, add the meatballs and cook until coloured on all sides. Place into the tomato sauce, cover and cook for 30 minutes until the meatballs are cooked throughout.

    6. Fill a large saucepan with water, cover with a lid and bring to the boil over a high heat. Add the spaghetti and cook for 10 minutes. Stir the spaghetti every few minutes to prevent it from sticking together. Drain and return it to the pan.

    7. Mix in about 50g of the spiced butter (keep the rest for another recipe). Divide the pasta between 6 plates. Top with the sauce and meatballs. Sprinkle with grated Parmigiano Reggiano and serve. 

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