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Haggis Spaghetti Bolognese
A modern twist on traditional Scottish haggis with a taste of Italy
Ingredients
- 200 g haggis
- 1 tbsp rape seed oil
- 1/2 onion diced
- 1 clove garlic minced
- 1 carrot diced
- 150 g swede diced
- 10 cherry tomatoes halved
- 1 tbsp Scotch whisky
- salt and black pepper to taste
- 2 tbsp torn Basil leaves
- 200 g dried spaghetti
Instructions
- Put the haggis in a pan of water and bring to boil (follow cooking instructions for time)
- Heat the oil in another pan and saute onion for 5 minutes
- Add garlic and cook for a further 1 minute
- Add the carrots and swede to the haggis water and boil for 10 minutes before scooping out with a slotted spoon and adding to the onion pan
- Add the tomatoes and cook for 5 minutes
- When haggis is cooked carefully remove from casing and add to the vegetable pan and stir well
- Add seasoning and whisky
- Cook spaghetti in a pan of boiling water till al dente, drain
- Serve the haggis spaghetti sauce over the spaghetti and sprinkle with torn basil leaves and Parmesan cheese
Video
Notes
This recipe for haggis spaghetti is for 2 servings, just double it up for a crowd.
Nutrition
Calories: 775kcalCarbohydrates: 91gProtein: 33gFat: 29gSaturated Fat: 9gTrans Fat: 1gCholesterol: 71mgSodium: 114mgPotassium: 1057mgFiber: 7gSugar: 11gVitamin A: 5619IUVitamin C: 43mgCalcium: 103mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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