Spicy Thai Basil Bolognese
Spicy Thai Basil Bolognese
Ingredients
For the Thai Chili Garlic Paste
- 6 garlic cloves
- 1 shallot, large
- 6 Thai chilies
- 1 pinch salt
- 1 pound ground beef, (or half beef, half pork)
- 12 ounces pasta, of choice (rigatoni, fusilli, or mafaldine)
- 1 jar Martone Tomato & Basil Sauce
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1/2 teaspoon black pepper
- 1 cup fresh Thai basil leaves
- 1/4 cup pasta water, reserved
- 2 tablespoons olive oil
- as needed fresh Thai basil, for garnish
- as needed fresh chilies, for garnish
Instructions
- 1
Add the garlic cloves, large shallot, Thai chilies, and a pinch of salt to a food processor. Pulse until a coarse paste forms. Set aside.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the prepared chili garlic paste and sauté for 2 to 3 minutes until fragrant, being careful not to burn it.
⏱️ 3 min
- 4
Add the ground meat to the skillet with the chili garlic paste. Break it up with a spoon and cook until it is fully browned and no pink remains. Drain any excess fat if necessary.
⏱️ 7 min
- 5
Pour in the jar of Martone Tomato & Basil Sauce. Season with the fish sauce, palm sugar, and black pepper. Stir well to combine all ingredients. Bring the sauce to a gentle simmer and cook for 10 to 15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 6
Add the cooked pasta, the reserved 1/4 cup of pasta water, and the 1 cup of fresh Thai basil leaves to the skillet with the sauce. Toss everything together until the pasta is evenly coated and glossy, and the basil is just wilted.
⏱️ 5 min
- 7
Serve immediately, garnished with extra fresh Thai basil and fresh chilies, if desired, for an added kick.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Thai Basil Bolognese
For the Thai Chili Garlic Paste
- 6 garlic cloves
- 1 shallot, large
- 6 Thai chilies
- 1 pinch salt
- 1 pound ground beef, (or half beef, half pork)
- 12 ounces pasta, of choice (rigatoni, fusilli, or mafaldine)
- 1 jar Martone Tomato & Basil Sauce
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1/2 teaspoon black pepper
- 1 cup fresh Thai basil leaves
- 1/4 cup pasta water, reserved
- 2 tablespoons olive oil
- as needed fresh Thai basil, for garnish
- as needed fresh chilies, for garnish
Instructions
- 1
Add the garlic cloves, large shallot, Thai chilies, and a pinch of salt to a food processor. Pulse until a coarse paste forms. Set aside.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the prepared chili garlic paste and sauté for 2 to 3 minutes until fragrant, being careful not to burn it.
⏱️ 3 min - 4
Add the ground meat to the skillet with the chili garlic paste. Break it up with a spoon and cook until it is fully browned and no pink remains. Drain any excess fat if necessary.
⏱️ 7 min - 5
Pour in the jar of Martone Tomato & Basil Sauce. Season with the fish sauce, palm sugar, and black pepper. Stir well to combine all ingredients. Bring the sauce to a gentle simmer and cook for 10 to 15 minutes, allowing the flavors to meld.
⏱️ 15 min - 6
Add the cooked pasta, the reserved 1/4 cup of pasta water, and the 1 cup of fresh Thai basil leaves to the skillet with the sauce. Toss everything together until the pasta is evenly coated and glossy, and the basil is just wilted.
⏱️ 5 min - 7
Serve immediately, garnished with extra fresh Thai basil and fresh chilies, if desired, for an added kick.