Spicy Bolognese
Ingredients
Method
1 tsp maldon sea salt
400 g minced beef
400 g minced pork
1 onion very finely chopped
2 carrots very finely chopped
4 sticks celery very finely chopped
250 ml red wine
300 g tomato purée
2 Tbsp italian stallion chilli sauce
4 bay leaves
2 sprigs rosemary
1/2 tsp ground black pepper
1
Gently brown the meat in the olive oil over a medium to high heat. Drain any water that comes out of the meat.
2
Add the finely chopped onion, carrot, celery and red wine. Allow the alcohol to burn off the red wine.
3
Once the red wine has almost evaporated add the tomato purée combined with the italian stallion chilli sauce and the water.
4
Now add to the pan the stock, bay leaves, rosemary and seasoning. Stir here and there and reduce the heat to a slow simmer for 45 Minutes.
5
Cook up around 400-500g dried spaghetti according to the pack instructions and once cooked add to the pan of bolognese and combine.
6
Plate up and grate some parmesan cheese, drizzle with a little more olive oil and garnish with a little parsley or torn basil.