Spicy spaghetti bolognese

May 7, 2017
Fry onon, garlic and bacon
Cuisine
Serves 2 People
Prep time
10m
Cook Time
40m

An addition of sweet chilli sauce  (I used sriracha cillli sauce) takes the basic spag bol to a new level. Take time to simmer the sauce and induce all the amazing flavours. The success of the dish is all in the sauce! Trust me you will start looking forward to simple spag bol dinners!

Ingredients

  • 1
    small red onion, finely chopped
  • 2
    garlic cloves, finely chopped
  • slices of pancetta
  • 500 Grams
    lean beef mince
  • 2 Tablespoons
    tomato sauce
  • 1 Cup
    red wine
  • 1 Cup
    beef stock
  • 1 Tablespoon
    sweet chili sauce
  • can chopped oamtoes
  • 400 Grams
    spaghetti
  • shaved parmesan and basil leaves to serve
  • olive oil
  • dried oregano

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and pancetta and cook, stirring for 3-5 minutes.

    Fry onon, garlic and bacon

  2. Add the beef mine and cook, breaking up lumps with a wooden spoon for 5 minutes until browned all over. Season with dried oregano. Add tomato sauce and stir through the beef. Add the red wine and bring to the boil.

  3. Add the beef stock, sweet chilli sauce and can of chopped tomatoes. Season with salt and pepper. Reduce heat to low and simmer for 30 minutes or longer until the Bolognese thickens.

  4. Half way through cooking the sauce, start cooking the spaghetti according to packet instructions.

  5. Drain pasta and toss well to combine with the sauce. Serve with shaved parmesan and basil leaves.

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