Mirchi Fire Chilli Spaghetti Bolognese

Ingredients

• 500 g beef mince
• 400 g spaghetti
• 1 medium onion, finely chopped
• 1 medium carrot, finely grated
• 3 garlic cloves, crushed
• 2–3 fresh red chillies, finely sliced
• 1½ tbsp BlixSam Mirchi Fire – Chilli Spice
• 2 tbsp tomato paste
• 1 × 400 g tin chopped tomatoes
• 250 ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• 1 tsp dried oregano
• ½ tsp smoked paprika
• 2 tbsp olive oil
• 30 g butter
• ½ cup finely grated Parmesan
• Fresh parsley or basil, chopped
• Extra sliced fresh chilli, for serving
• Salt and black pepper, to taste

Method

1. Heat the olive oil in a large pan over medium heat. Add 1 tbsp Mirchi Fire and bloom for 20–30 seconds, stirring continuously.
2. Add the onion and carrot. Cook for 4–5 minutes until softened.
3. Add the crushed garlic and 2–3 sliced fresh chillies. Cook for about 1 minute until fragrant.
4. Increase the heat and add the beef mince. Brown thoroughly, breaking it apart and allowing some dark caramelised edges to develop.
5. Add the tomato paste and fry for 1–2 minutes until slightly darkened.
6. Add the chopped tomatoes, beef stock, Worcestershire sauce, brown sugar, oregano, smoked paprika and remaining ½ tbsp Mirchi Fire.
7. Stir well and simmer uncovered over low-medium heat for 25–30 minutes, stirring occasionally, until the sauce is thick, rich and glossy.
8. Meanwhile, cook the spaghetti in salted boiling water until al dente. Reserve about ½ cup of pasta water before draining.
9. Stir the butter through the Bolognese and taste for seasoning.
10. Add the spaghetti directly to the sauce with a splash of reserved pasta water.
11. Toss over low heat until the Bolognese coats every strand of spaghetti.
12. Finish with Parmesan, fresh parsley or basil and a few fresh chilli slices.

💛 BlixSam Tip