chilli beef bolognese
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon dried chilli flakes
- 1 tablespoon thyme leaves
- 500g beef mince
- sea salt and cracked black pepper
- ¼ cup (60ml) balsamic vinegar
- 2 tablespoons tomato paste
- 1 cup (250ml) beef stock
- 2 x 400g cans chopped tomatoes
- 500g pappardelle
- finely grated parmesan and basil leaves, to serve
- Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic, chilli and thyme and cook for 3–4 minutes or until softened.
- Add the mince, salt and pepper and cook, breaking up any lumps with a wooden spoon, for 10–12 minutes or until browned. Add the vinegar, tomato paste, stock and tomatoes and bring to a simmer. Reduce the heat to low, cover and cook for 20 minutes. Uncover and cook for a further 10–12 minutes or until slightly thickened.
- Cook the pasta in a large saucepan of salted boiling water for 7–8 minutes or until al dente. Drain, divide between plates and top with the bolognese, parmesan and basil leaves to serve. Serves 4.
I used 1kg mince and it took nearly 2hrs to simmer down but once it did omg the flavour & taste very different to your normal bolognese definitely do again but allow myself more time
A yummy version if you love heat, which I do. It really comes together by the end. Tasting mid cook threw me a bit because the balsamic vinegar need that time to taper off. And it gets even better the next day.