Ghanaian Spaghetti Bolognese: Super-Getty Spaghetti
A childhood favorite meal growing up in Ghana; “Super-getty Bolognese” was what my seven-year-old self (& siblings) chanted, whenever my family’s adaptation of the world-renown Italian Spaghetti Bolognese was approaching the dinner table. This recipe came to be as a means of affordability & accessibility for a young growing family. My favorite part of this dish… the “fork, twist & slurp”!Print
1 medium-size onion
1 small habanero
4 cloves of garlic
6 medium-size tomatoes
1 & 1/8 cup olive oil
6 oz. canned tomato paste
1 tablespoon dry onion flakes
1 tablespoon minced garlic
1 teaspoon black pepper
1 tablespoon dry rosemary
2 x 12 oz. can of corned beef
1 1/4 teaspoons salt
One bunch of spring onions (or) green onions
8 cups of water to boil
16 oz. dried spaghetti
- Blend together ½ medium size onion, 1 habanero, 4 cloves of garlic & 6 medium size tomatoes. Blend until pureed and smooth.
- In an 8-quart size pot, add 1 cup of olive oil over medium to high heat.
- Thinly cut the remaining ½ medium size onion longitudinal and add to the pot. Allow to cook for 2 mins, then add 6 oz. of tomato paste to the pot and allow to cook for another 2 minutes. Reduce heat to medium.
- Add to pot 1 tbsp of minced garlic, 1 tbsp of dry minced onion flakes, 1 tsp of black pepper, and 1 tbsp of dry rosemary and allow to cook for 2 minutes.
- Add blended ingredients (½ onion, habanero, garlic, and tomatoes) to the pot and mix in.
- Mix well, then cover with lid to cook for 10 minutes until reduced.
- After 10 minutes, remove the lid then empty cans of corned beef into the pot. Mince with a spatula until evenly distributed.
- Reduce heat to low medium and allow to cook for 15 minutes.
- In a side pot, bring to boil 8 cups of water, 1 tbsp of olive oil, and ¼ tsp of salt.
- Add 16 oz. whole spaghetti to pot and allow to cook on medium to high heat for 13 – 15 minutes, or to the pasta box’s instructions.
- Chop up bunched spring onions (or) green onions into ¼ inch size and add a handful to the sauce.
- Allow sauce to simmer on low for an additional 5 minutes, then stop the heat.
- After 15 minutes, drain pasta into a colander and splash liberally with cold water, to stop residual heat from further cooking.
- Over pasta, drizzle 2 tablespoons of olive oil and mix, to prevent pasta from sticking.
- Serve sauce over pasta and garnish with remaining chopped spring onions.
- Any leftover corned beef sauce can be repurposed into shakshuka for breakfast.
Keywords: Ghana, spaghetti bolognese, corned beef, #MyJikoni