Ingredients
-
1 kilogram beef, minced
-
3 tablespoons olive oil
-
sea salt and pepper to taste
-
1 cup onion and celery, diced
-
4 cloves garlic
-
2 tablespoons tomato paste
-
2 tablespoons Huffmans Bloody Mary Ketchup
-
375ml white wine
-
800 grams tinned chopped peeled tomatoes
-
750ml water or chicken stock
-
2 tablespoons fresh basil and oregano
-
5 tablespoons Huffmans Chilli Pepper Hot Sauce
-
sea salt to taste
-
spaghetti
-
fresh basil or parsley to garnish
This version of a classic bolognese infused with chilli sauce and wine will liven up your next mealtime. Serves 4-6
-
Fry beef with 2 tablespoons of the olive oil and a pinch of salt and generous grind of pepper in a wide pot until browned, stirring often using a whisk to break up the meat
-
Remove to a bowl and drain any residual fat from your browned mince
-
Add the onion, celery and garlic to your pot with remaining 1 tablespooon of oil and sweat gently until tender
-
Add tomato paste, Huffmans Bloody Mary Ketchup and white wine. Raise the heat and reduce until thickened, coating the vegetables occasionally
-
Add chopped tomatoes and cook briefly to get rid of excess moisture (two-to-three minutes). Add water or chicken stock and the cooked beef mince. Continue to cook for approximately 30 minutes until thickened
-
Add basil and oregano, Huffmans Chilli Pepper Hot Sauce, and sea salt to taste
-
Serve with freshly cooked spaghetti and a sprinkling of chopped basil or flat leaf parsley
We’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that!
