Spaghetti Bolognese with Cherry Chillies

Recipe for a hot Bolognese Sauce

Something different: a fiery paprika variation on the classic Italian Bolognese - refined with our delicious cherry Chillies.

Preparation time approx. 30 minutes.

Ingredients (serves 4)

500 g spaghetti
400 g ground beef (organic)
1 Passata di pomodoro di San Marzano Vintage - strained tomatoes
or 2 cans of whole peeled San Marzano tomatoes
Tomato paste
1 onion (large, or 2 smaller ones)
4 cloves of garlic
1 -2 stalks of celery
1 carrot
12 dried cherry chillies
0.25 ml red wine
50 ml olive oil
2 tsp basil
1 pinch of Mexican oregano
Salt and pepper
1 pinch of brown sugar

Instructions

Peel and dice the onions. Peel and finely chop the garlic cloves. Clean the celery and slice finely. Clean and roughly grate the carrot.

Put the olive oil in a large saucepan and stir-fry the onions, garlic, celery and minced beef on medium heat. Crumble and add the cherry chillies. After approx. 5-8 min, deglaze with red wine. Then add the tomato sauce or the canned tomatoes. Season with basil, oregano, sugar, salt and pepper. Simmer for about 15-20 minutes over medium heat and cover with a lid.

Cook the pasta al dente 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 or fresh, chopped basil leaves, if you like.