Spicy Spaghetti Bolognese
For a dish that is made as often as spicy spaghetti bolognese, it seemed like a great idea to try adding our Gran Luchito Chipotle Paste. The result was fantastic. Chipotle spiced spaghetti bolognese is now a firm family favourite and we can’t really imagine spag bol any other way!
Serve the chipotle spicy spaghetti bolognese with either this goats cheese and tomato salad.
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Prep time
30 mins
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Cook time
3 hours
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Total time
3 hours 30 mins
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Ideal for
Dinner -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 121 fat 4.7g saturates 1.8g carbs 12.9g sugars 1.9g fibre 1.4g protein 6.3g salt 0.31g
Found in the
Mexican Section
Ingredients
- 1 tablespoon olive oil
- 200g / 7 oz streaky bacon, chopped
- 1 red onion, chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 1 garlic clove, chopped
- 2 teaspoons Gran Luchito Chipotle Chilli Paste
- 500g / 1.1 lb beef mince
- 200ml / 7 fl. oz milk
- 400g / 14 oz can of chopped tomatoes
- 2 fresh tomatoes, chopped
- 2 teaspoon tomato purée
- 125ml / ½ cup red wine
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon freshly grated nutmeg
- Salt and ground black pepper
- 300g / 10 ½ oz pasta per person
- A handful of flat leaf parsley leaves, chopped
- A few basil leaves, chopped
- A handful of Parmesan cheese, grated
How to make it
- Heat a little olive oil in a large pan over a low heat. Add the bacon and cook for 15 minutes, stirring occasionally. Add the onion and celery and leave to cook gently for 10 minutes.
- Next add the carrot, garlic and Gran Luchito Chipotle Chilli Paste. Stir well and cook for another 10 minutes.
- Add the beef mince and stir into the mix. Turn the heat up a little for about 15 minutes to brown the beef.
- Add the milk and bring to a simmer, then cook for 5 minutes until it is rich and thick.
- Add the canned and fresh tomatoes, tomato purée, wine, bay leaf, sugar, nutmeg and a good pinch of salt and pepper. Stir, put a lid over three-quarters of the pan, reduce the heat to low and cook for an hour, or 2–3 hours if you have time, stirring occasionally. You’re looking to achieve a nice thick consistency with a rich flavour (keep tasting as it cooks and adjust seasoning to taste).
- Ten minutes before serving, cook the pasta in boiling salted water, saving a few tablespoons of the cooking water. Add the retained pasta water to the ragu, stir and mix with the drained pasta.
- Simmer to reach your preferred consistency. Stir in most of the parsley and basil, then finish with the grated Parmesan, a drizzle of olive oil and some more parsley.
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