Tuesday, 15 January 2013

Chilli Bolognaise & Tagliatelle

After a long day of work, followed by a trip to IKEA, Aldi and Tesco, by the time I had a minute to put dinner together I was starving. I knew I needed something relatively quick, but also something that would fill me nicely for the evening! Tonight's dish is a new twist on an old favourite. I absolutely love bolognaise, and even more so when made with delicious fresh ingredients. People often think that bolognaise requires a jar of something or other, but the fact is, it's actually incredibly easy to make from scratch as well as very cheap. This recipe shows just how easy it is and the chilli gives the bolognaise that little something extra. 

Chilli Bolognaise & Tagliatelle

Serves 4

12 Tagliatelle nests
750g fresh minced beef
4 cloves of garlic (chopped finely)
1 Onion (chopped finely)
1/2 teaspoon of chilli flakes or 1 small chilli chopped
4 tablespoons of tomato puree
2 cans of chopped tomatoes
Olive oil
Salt and Pepper
Parmesan cheese (optional)

1. Begin by chopping the onions and garlic finely. Heat a little oil in a saucepan and sweat the 
    onions and garlic until softened.
2. Add the mince and cook until nicely browned and season well with salt and pepper.
3. Meanwhile, bring a separate pot of water to the boil, and add the tagliatelle. Cook for 
    approximately 10 minutes or until 'al dente'.
4. Next, add the two cans of tomatoes, tomato puree and chilli (or chilli flakes).
5. Allow to cook for 10-15 minutes. Serve the bolognaise over pasta and top with parmesan 
    cheese if desired.

E-D's Notes
- Depending on how much of a kick you like, add as little or as much chilli as you like. My 
  advice is to add the chilli a little at a time and taste to test.
- On this occasion I served the bolognaise with tagliatelle  but alternatively it can be served with 
  penne, spaghetti or Molly's favourite creamy mash!

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