Spicy Spaghetti Bolognese Recipes

SPICY SPAGHETTI BOLOGNESE

Steps:

• Gas 7, 210 C
• Fry the mince, chopped onion and garlic with a little oil until the onions are soft and the meat is brown.
• Add the sliced mushrooms (or other vegetables) and fry for a couple of minutes.
• Crumble in the stock cube and stir in the chopped tomatoes, puree and chilli and simmer for about 20 minutes.
• You may need to add a little water if the mixture becomes to dry.
• Serve with pasta.

SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE

Steps:

• In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
• Reheat over medium heat and stir in the milk, cooking until well incorporated.
• Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
• Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.

PASTA BOLOGNESE

Steps:

• For the pasta dough: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
• Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. If the dough comes out oddly shaped, reform into a rectangle. Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
• Without folding the dough, pass it through the next setting on the pasta machine. Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
• Lay the rolled-out dough on a counter. Roll out the remaining dough in the same manner. Cut each strip of dough into 11-inch lengths. Cut the dough into fettuccine. (Alternatively, use store-bought dried or fresh fettuccine.)
• For the meat: Heat the oil in a large saute pan over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• Increase the heat to high, add the chuck and pork to the pan and season with the fennel, chile flakes, salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Drain the excess fat from the pan.
• For the quick bolognese sauce: Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the celery, fennel, onion and carrot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and ground fennel and cook for 1 minute more.
• Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and chicken stock and cook until the tomatoes begin to soften, about 10 minutes. Coarsely mash the tomatoes using a potato masher or wooden spoon, season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes. Add the cooked bacon, chuck and pork to the pan and continue cooking until the sauce is thick, about 15 minutes more. Fold in the parsley and oregano and season with salt and pepper.
• For the garlic bread: Preheat the broiler.
• Place the ciabatta on a baking sheet cut-side up. Heat it under the broiler until lightly golden brown. Combine the butter, garlic, salt and pepper in a small bowl. Slather the garlic butter over the bread and broil until bubbly and golden brown, about 2 minutes. Remove, let cool for a few minutes and cut into slices.
• To serve: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 4 minutes (if using dried noodles, follow package directions). Reserve a cup of the pasta water and drain the pasta. Put about 2 cups of the sauce in a large saute pan over high heat. Add the pasta, creme fraiche, some of the pasta water and a few handfuls of the Parmigiano-Reggiano. Toss, top with the parsley and serve. Reserve remaining sauce for another use.

SPICY LAMB BOLOGNESE

Steps:

• Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
• Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
• Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.

SPICY BOLOGNESE SAUCE

Steps:

• Heat oil in a medium saucepan and saute the onion, garlic, celery and the chilli (take seeds out for a milder flavour before you dice the chilli). cook slowly until soft.
• Add the Meat and stir with a fork until its well broken up and turned brown.
• Add the tomatoes, with the juice, and all the other ingredients, and simmer stirring every so often for approximately an hour or until its thickened up.
• Cook spaghetti or pasta for the usual length of time, until its al dente, drain well. dont wash it with hot water as the sauce will stick better. Add the sauce and stir well. serve immediately with a tomato salad and crusty bread.
• You can freeze the sauce easily.

SPAGHETTI AND ZESTY BOLOGNESE RECIPE

Steps:

• Cook and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until evenly browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low heat 15 min., stirring frequently.
• Meanwhile, cook spaghetti as directed on package, omitting salt.
• Remove sauce from heat. Add cream cheese; stir until melted. Drain pasta; place on platter. Top with sauce and Parmesan.

SPAGHETTI BOLOGNESE

Steps:

• Cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. Stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
• Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.
• Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain. Top with the Bolognese sauce to serve.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.