Squashghetti Bolognese
The guilt-free bolognese using spaghetti squash!
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50–70 minutes
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Serves 2
45–50 minutes
Serves 8–12 people as part of a spread
What you'll need…
- 8 stalks of rhubarb
- 4 Braeburn or Gala apple
- 2 red onions
- 1 tsp fennel seeds
- 200ml red wine vinegar
- 500ml red wine
- 1tsp salt
- 1 tsp black pepper
- 150g muscovado sugar
The method
1
Prep the ingredients
Wash the rhubarb and roughly chop it.
Cut the apples into quarters, remove the cores, then roughly chop.
Thinly slice the red onions.
2
Start cooking
Heat a large pan over medium heat with a little oil.
Add the sliced onions, rhubarb, and apples. Cook gently for about 5 minutes until they begin to soften.
3
Add liquids
Pour in the red wine and bring to a boil.
4
Build flavour
Add the fennel seeds, red wine vinegar, salt, black pepper, and muscovado sugar. Stir well.
5
Simmer
Reduce the heat and cook gently for about 40 minutes, stirring occasionally to prevent sticking.
6
Finish
Once the chutney is soft and slightly thick/sticky, taste and adjust seasoning if needed.
Recipe by Jake Boyce, Head Chef of Groobarbs Field Kitchen
