This is another super favorite Donna Hay dish. To me it is nearly as tasty as a traditional Bolognese (that takes may hours), although it is definitely spicier. I always make it with home made pappardelle and lots of fresh basil from my deck herb garden. And I recommend cooking the Bolognese at least twice as long as the recipe to get the consistency that you like.
Can be served as a main course or as a pasta starter. When a main course, I usually serve Italian broiled pepper and arugula as a salad.
Ingredients
1 tablespoon extra virgin olive oil
1 onion; chopped
2 cloves garlic; crushed
1 teaspoon dried chili flakes
1 tablespoon thyme leaves
500 g ground beef
sea salt and cracked black pepper
1/4 up(60ml) balsamic vinegar
2 tablespoons tomato paste
1 cup (250ml) beef stock
2 x 400g cans chopped tomatoes
500 g pappardelle
finely grated parmesan and basil leaves; to serve
Original recipe makes 4 Servings
Preparation
Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic, chili and thyme and cook for 3–4 minutes or until softened. Add the beef, salt and pepper and cook, breaking up any lumps with a wooden spoon, for 10–12 minutes or until browned. Add the vinegar, tomato paste, stock and tomatoes and bring to a simmer. Reduce the heat to low, cover and cook for 20 minutes. Uncover and cook for a further 10–12 minutes or until slightly thickened.
Cook the pasta in a large saucepan of salted boiling water for 7–8 minutes or until al dente. Drain, divide between plates and top with the Bolognese, parmesan and basil leaves to serve.
Serves 4.
Plating
Can be served on a plate or in a bowl (my preference)
What do you think?