Lava Bolognese – the Italian classic remastered

lava bolognese

Sometimes having plain old pasta can be a bit boring. Giving a dish as easy to make a little kick goes a long way to making a familiar favourite. Making Italian cuisine spicy isn’t something you’d normally hear, but Lava Bolognese is about to change that for you.

Now don’t worry, this isn’t a dish that aims to blow your mouth off (unless you want it to), but it is one that will add heaps of flavour you wouldn’t usually get in a Bolognese and the great thing is all takes place in one pot.

Here is what you’ll need
2 red onion, chopped finely
1 carrot, chopped finely
1 stalk celery, finely chopped
2 bell peppers, chopped finely
2 tins of chopped tomatoes
1 tube of tomato puree
4 rashers of bacon
½ pound ground beef
½ pound ground pork
2 red jalapenos
4 chipotle peppers
1 scotch bonnet pepper (optional)
2 tbsps. of oil

Here is what to do

  • Turn your big pot on to medium and put in 1 tbsp of oil and give it a good swirl around.
  • Chop up the jalapenos, chipotle peppers, scotch bonnet and cook in the pot.
  • When you see the peppers start to soften up, they’ll realise some oils of their own.
  • Throw in your meat and cook it all until brown.
  • Get a plate with some paper towels on; tip out the meat let the paper soak up some of those fats.
  • With just a little bit of that fat still in the pot, throw in your onions and then the other 1 tbsp of oil, and then the bacon.
  • After a minute, throw in the carrot and celery and let it all cook and get soft together.
  • Add your tins of tomato.
  • Let it boil off a bit so that it naturally thickens a little.
  • Put the meat back in and keep cooking for at least half an hour.
  • From time to time check the thickness and add in a tsp of puree every few minutes before getting to your desired thickness.
  • When you think its ready, simple boil the pasta you prefer to have in your Bolognese (I prefer this Rosspomodoro Spaghettoni), grate a little cheese over, let it melt a little and then sprinkle over your favourite chilli flakes, enjoy.
Gary-Eoghan Gallagher via theinsanefoodie
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