Coconut Bolognese with Lemongrass & Galangal

This unique bolognese combines the comforting richness of traditional Italian ragù with bold Southeast Asian flavours. A sofrito-style curry paste made from lemongrass, galangal, ginger, and fresh chillies forms the base, along with coconut cream for richness. The minced meat is browned and infused with spices, and then simmered with tomatoes and a splash of fish sauce for umami. Finished with lime juice and thinly sliced kaffir lime leaves, this dish marries the best of both cuisines in one hearty meal. The recipe below is just a starting point. Please taste and adjust as you go. Ingredients 2 stalks of lemongrass (outer leaves removed) 1 small piece of galangal (peeled) 1 small piece of ginger 2-3 cloves of garlic (crushed) 1 large carrot 1 banana shallot 2 fresh chillies (red and green, seeds removed) Coriander stalks (or roots, if available) 400 ml coconut cream 500g minced beef 2 tbsp tomato puree 1-2 tbsp fish sauce 250ml red wine 100g fresh cherry tomatoes (halved) 5-6 kaffir lime leaves Fresh lime juice (for finishing) Spaghetti (or other pasta of your choice) Directions 1. In a food processor, add lemongrass, galangal, ginger, carrot, shallot, and chillies. Blitz until it forms a paste-like consistency. Add chopped coriander stalks and pulse a few times. 2. Heat coconut cream in a pan until the fat separates from the solids. This will be your cooking oil for the dish. Keep stirring and mothering it until most of the water evaporates. 3. Add the sofrito/paste to the coconut oil. Sweat it gently over low heat until the water evaporates, and the paste becomes fragrant. Avoid browning it at this stage. 4. Add the minced beef to the pan and cook until browned and most of the water has evaporated. Stir frequently to prevent it from sticking. 5. Once the mince is browned, add the crushed garlic and tomato puree. Stir to combine and allow the garlic to brown slightly. 6. Pour in the red wine and let it boil for about 8 minutes to evaporate the alcohol and reduce acidity. Allow the wine to reduce by half. 7. Add fresh cherry tomatoes and torn kaffir lime leaves to the pan. Stir and let the tomatoes cook down slightly while maintaining their acidity. 8. Add fish sauce for umami and saltiness. Taste and adjust as needed. If you want the sauce richer, add more coconut milk; if lighter, add water. Let the sauce simmer for 1-3 hours, topping up with water if needed. 9. Cook the spaghetti in the sauce directly like you would a risotto, letting the starch from the pasta thicken the sauce as it cooks. 10. Once the pasta is cooked, stir in some fresh lime juice to balance the flavours and add brightness. 11. Plate the pasta and top with finely sliced kaffir lime leaves. Serve with extra lime on the side. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #spaghettibolognese