Spicy Creamy Bolognese
Spicy Creamy Bolognese
Ingredients
- as needed olive oil
- 1 onion, small, finely diced
- 3 cloves garlic, minced
- 400 g ground beef
- 2-3 teaspoons chili flakes, adjust to taste
- 2 tablespoons tomato paste
- 120 ml crushed tomatoes or tomato passata
- 1 cup heavy cream, full-fat
- 1 carrot, medium, very finely grated or minced (optional)
- 1/2 teaspoon nutmeg, optional
- 3 teaspoons dried oregano or Italian seasoning
- as needed salt, to taste
- as needed black pepper, to taste
- 30 g Parmesan cheese, grated
- as needed Parmesan cheese, for serving
- as needed pasta, cooked al dente in salty water
Instructions
- 1
Heat olive oil over medium heat in a pan. Add the finely diced onion and cook until soft and translucent, about 3 minutes.
⏱️ 3 min
- 2
Add the ground beef to the pan. Season with the minced garlic, dried oregano or Italian seasoning, chili flakes, salt, and black pepper. Cook until the beef is well browned, breaking it up as it cooks.
⏱️ 8 min
- 3
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
⏱️ 2 min
- 4
Add the crushed tomatoes or tomato passata (and grated carrot if using). Stir to combine. Pour in the heavy cream, and add nutmeg (if using). Reduce the heat to low and bring the sauce to a gentle simmer.
⏱️ 5 min
- 5
Taste the sauce and adjust spices (salt, pepper, chili flakes, oregano) if needed. Simmer gently for 10-15 minutes, stirring often, until the sauce becomes thick and creamy.
⏱️ 15 min
- 6
Turn the heat to very low and stir in the grated Parmesan cheese.
⏱️ 1 min
- 7
Add the hot pasta (cooked al dente in salty water) to the sauce in the pan. Toss with the sauce, adding a splash of pasta water if needed to achieve the desired consistency.
⏱️ 3 min
- 8
Serve the pasta while hot, topped with extra Parmesan cheese. A green garnish, like lamb's lettuce/corn salad, can be added for presentation.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Creamy Bolognese
- as needed olive oil
- 1 onion, small, finely diced
- 3 cloves garlic, minced
- 400 g ground beef
- 2-3 teaspoons chili flakes, adjust to taste
- 2 tablespoons tomato paste
- 120 ml crushed tomatoes or tomato passata
- 1 cup heavy cream, full-fat
- 1 carrot, medium, very finely grated or minced (optional)
- 1/2 teaspoon nutmeg, optional
- 3 teaspoons dried oregano or Italian seasoning
- as needed salt, to taste
- as needed black pepper, to taste
- 30 g Parmesan cheese, grated
- as needed Parmesan cheese, for serving
- as needed pasta, cooked al dente in salty water
Instructions
- 1
Heat olive oil over medium heat in a pan. Add the finely diced onion and cook until soft and translucent, about 3 minutes.
⏱️ 3 min - 2
Add the ground beef to the pan. Season with the minced garlic, dried oregano or Italian seasoning, chili flakes, salt, and black pepper. Cook until the beef is well browned, breaking it up as it cooks.
⏱️ 8 min - 3
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
⏱️ 2 min - 4
Add the crushed tomatoes or tomato passata (and grated carrot if using). Stir to combine. Pour in the heavy cream, and add nutmeg (if using). Reduce the heat to low and bring the sauce to a gentle simmer.
⏱️ 5 min - 5
Taste the sauce and adjust spices (salt, pepper, chili flakes, oregano) if needed. Simmer gently for 10-15 minutes, stirring often, until the sauce becomes thick and creamy.
⏱️ 15 min - 6
Turn the heat to very low and stir in the grated Parmesan cheese.
⏱️ 1 min - 7
Add the hot pasta (cooked al dente in salty water) to the sauce in the pan. Toss with the sauce, adding a splash of pasta water if needed to achieve the desired consistency.
⏱️ 3 min - 8
Serve the pasta while hot, topped with extra Parmesan cheese. A green garnish, like lamb's lettuce/corn salad, can be added for presentation.
⏱️ 1 min