Everyone should have a good back-pocket recipe, like this longganisa bolognese that we made. It's easy to make yet extremely satisfying. The customary way of making it involves stuff like celery, wine, and pancetta. But with our version, you can also whip up a version that uses regular aromatics, bouillon cube-based stock, and other ingredients straight out of your pantry.
Ingredients
- 2 tbsp neutral oil
- 500g longganisa, skinless
- 1 cup milk
- 1 cup water
- ½ tbsp dried oregano
- salt and pepper, to taste
- 3 tbsp butter
- 500g pasta, cooked to package instructions
- reserved pasta water
- Parmesan cheese, for serving
Heat oil in a pot over medium heat. Add the longganisa and season with salt and pepper.
Cook until well browned and oil is slowly rendered from the longganisa, about 5 mins.
Add water, milk, and oregano and stir until well combined. Cook the sauce until thickened and meat is tender, about 15â20 mins.
Add the cooked pasta and adjust the sauce with pasta water as needed.
Remove from heat and stir in butter until fully melted and glossy.
Top with Parmesan cheese and freshly ground black pepper. Serve immediately.
