Cocoa Nibs Bolognese Sauce

A Deep, Slow-Simmered Sauce with Toasted UKAW Cocoa Nibs

Most people think of cocoa as sweet. But in traditional cuisines, cocoa has long been used in savoury dishes to add depth, bitterness, and complexity, much like adding a square of dark chocolate to a classic ragù.

This Cocoa Nibs Bolognese is rich, layered, and comforting. The toasted UKAW cocoa nibs add a subtle earthy bitterness and a gentle crunch, balancing the tomatoes' acidity and enhancing the savoriness of the sauce.

Cocoa Nibs Bolognese

Serves: 4–6

Total Time: 50–60 minutes

Ingredients:

• 400 g ground beef or plant-based mince

• 200 g crushed tomatoes

• 150 g finely diced onion, carrot, and celery

• 100 ml beef or vegetable stock

• 50 g tomato paste

• 30 ml red wine (optional)

• 2 tbsp olive oil

• 2–3 tbsp UKAW Cocoa Nibs, lightly toasted and roughly crushed

• 3 cloves garlic, minced

• 1 tsp sea salt (add more to taste if needed)

• ½ tsp black pepper

• 1 tsp dried oregano or thyme

• 1 bay leaf

  
  

Directions

1. Build the Base

   Warm olive oil in a heavy pot over medium heat. Add the onion, carrot, and celery. Cook slowly for 6–8 minutes, allowing the vegetables to soften and lightly caramelize. This creates the foundation of flavour.

2. Brown the Protein

   Stir in the garlic and cook for 1 minute until fragrant. Add the ground beef (or plant-based mince) and cook, breaking it apart, until fully browned.

3. Intensify the Tomato

   Add tomato paste and cook for 1–2 minutes to deepen its flavour. If using wine, pour it in and let it reduce slightly, scraping up any browned bits from the bottom of the pot.

4. Simmer Slowly

   Add crushed tomatoes, stock, herbs, bay leaf, salt, and pepper. Bring to a gentle simmer. Reduce the heat and cook, uncovered, for 30–40 minutes, stirring occasionally.

5. Toast the Cocoa

   In a dry pan over low heat, toast the UKAW cocoa nibs for 2–3 minutes until fragrant. You’ll smell their deep, chocolatey aroma bloom. Roughly crush them.

6. Add the Depth

   Stir the toasted nibs into the sauce during the final 10 minutes of simmering. This allows them to infuse the sauce while preserving a subtle texture.

7. Finish & Serve

   Remove the bay leaf. Adjust seasoning to taste.

   Serve over pasta, creamy polenta, or layer into lasagna.

   For an extra layer of richness, finish each plate with a tiny pinch of UKAW Cocoa Salt.