Spicy Creamy Bolognese

• 총 시간: 17 minutes

재료

Ingredients (serves 3)

Olive oil

1 small onion, finely diced

3 cloves garlic, minced

400 g / 14 oz ground beef

2-3 tsp chili flakes (adjust to taste)

2 tbsp tomato paste

120 ml / ½ cup crushed tomatoes or tomato passata

1 cup / 250 ml heavy cream (full-fat)

1 medium carrot, very finely grated or minced (optional - I usually add this, but I forgot this time)

½ tsp nutmeg (optional)

3 tsp dried oregano or Italian seasoning

Salt & black pepper, to taste

30 g / ⅓ cup grated Parmesan

Parmesan cheese, for serving

Pasts cooked al dente in salty water, I used Paccheri pasta

방향

Heat oil over medium heat. Add onion and cook until soft and translucent, about 3 minutes.

Add ground beef, season with garlic, oregano, chili flakes, salt and pepper, and cook until well browned, breaking it up as it cooks.

Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.

Add crushed tomatoes and grated carrot (if using), then stir. Pour in the cream, add nutmeg, reduce heat to low, and bring to a gentle simmer.

Taste the sauce and adjust spices if needed. Simmer gently for 10-15 minutes, stirring often, until thick and creamy.

Turn the heat to very low and stir in a handful of grated Parmesan.

Toss with hot pasta, adding a splash of pasta water if needed. Finish with extra Parmesan on top and serve while hot 🫶