Cooked - One Pot French Onion Bolognese Spaghetti With Brown Butter Parmesan Cream & Gruyère Garlic Dinner Rolls

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One Pot French Onion Bolognese Spaghetti With Brown Butter Parmesan Cream & Gruyère Garlic Dinner Rolls

1.0

1 tbsp olive oil

40g butter

3 brown onions, sliced

1 tsp salt

500g beef mince

4 garlic cloves, minced

1 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp thyme

1 tbsp plain flour

1 parmesan rind

1L beef stock

250g spaghetti

1 tbsp cold butter

1–2 tsp red wine vinegar

40g butter

¼ cup thickened cream

½ cup parmesan

½ tsp Dijon

Black pepper

2 tbsp bread flour

80ml milk, plus extra for brushing

7g active dry yeast

350g bread flour

50g caster sugar

1 tsp salt

1 egg

125ml warm milk

50g unsalted butter, softened

60g butter, melted

2 garlic cloves, grated

1 tbsp chives

Salt & pepper

60–80g Gruyère, grated

Cook onions in butter, olive oil & salt until golden & jammy. Remove.
Brown & season beef. Add garlic, tomato paste, Worcestershire, thyme, salt & pepper.
Return onions, add flour & cook for 1 minute.
Add stock & parmesan rind. Simmer 5 minutes, add spaghetti & cook until tender. Remove rind, stir through butter & vinegar.
Brown butter for the cream. Stir through cream, Dijon, parmesan & pepper.
For the rolls, cook milk & flour into a thick paste. Cool.
Combine flour, yeast, sugar & salt. Add tangzhong, milk & egg. Mix into a dough, knead in butter until smooth.
Proof 1–2 hours. Divide into 7 balls, rest 15 minutes, place in a greased dish & proof 30–45 minutes.
Brush with milk & bake at 180°C for 15–18 minutes.
Brush with garlic butter, top with Gruyère & grill until golden.
Spoon parmesan cream onto a plate, top with bolognese & serve with the rolls.

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Created 3 weeks ago

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