How do you store Spicy Smokey Chili Bolognese Sauce?

Name: Spicy Smokey Chili Bolognese Sauce
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 4 cloves of garlic; 1 large onion; 1 tbsp rosemary, finely chopped (Santa Maria); 1 tbsp oregano, finely chopped (Santa Maria); 1 tsp smoked paprika (Santa Maria); 200g pancetta, sliced; 2 tbsp olive oil; 70g tomato paste; 1 fresh or dried chili pepper, finely chopped; 2 carrots, finely chopped; 1 small fennel, finely chopped; Thyme &amp; bay leaf, to taste; 1kg ground beef; 2l tomato passata; 150ml red port; Tellicherry black pepper, to taste (Santa Maria); Salt, to taste; Extra Hot chili explosion, to taste (Santa Maria); 250g Parmesan cheese, freshly grated; 350g tagliatelle or pasta of choice

The sauce can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Spicy Smokey Chili Bolognese Sauce

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This recipe for Spicy Smokey Chili Bolognese Sauce, with smoked paprika and pancetta, is perfect for any pasta.

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Ingredients

What do you need?

Quantity: 4P

4 cloves of garlic
1 large onion
1 tbsp rosemary, finely chopped (Santa Maria)
1 tbsp oregano, finely chopped (Santa Maria)
1 tsp smoked paprika (Santa Maria)
200g pancetta, sliced
2 tbsp olive oil
70g tomato paste
1 fresh or dried chili pepper, finely chopped
2 carrots, finely chopped
1 small fennel, finely chopped
Thyme & bay leaf, to taste
1kg ground beef
2l tomato passata
150ml red port
Tellicherry black pepper, to taste (Santa Maria)
Salt, to taste
Extra Hot chili explosion, to taste (Santa Maria)
250g Parmesan cheese, freshly grated
350g tagliatelle or pasta of choice

Preparation method

How do you make this?

Heat the olive oil in a large pan.

Add the chopped onion, garlic, pancetta, and chili, along with the rosemary, oregano, and smoked paprika. Let this caramelize for about 5 minutes.

Stir in the tomato paste and let it cook for a moment. Deglaze with the red port and let the liquid evaporate slightly. Add the chopped fennel and carrots. Stir well.

Mix in the ground beef and break it up with a spatula into smaller pieces. Add the tomato passata, season with black pepper and salt, and add thyme and bay leaf.

Let the sauce simmer with the lid on the pan for about 1 hour on low heat.

Meanwhile, cook the pasta according to the package instructions.

Serve the pasta with the bolognese sauce and generously sprinkle with freshly grated Parmesan cheese.

Tips

For an extra dimension you can put the pasta with sauce in a baking dish, cover richly with Parmesan cheese, and let it gratinate in the oven until the cheese is golden brown. For extra pit extra hot chili explosion, add to taste.