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.