Chilli Beef Bolognaise
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My family love pasta and most love chili and I found this perfect recipe by Donna Hay
Serves 4
INGREDIENTS
Serves 4
INGREDIENTS
- 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 ( I use the fresh one from Coles fridge section )
- 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.
