Notes
Roasted Red Pepper Spaghetti Bolognese
Serves: 4–6Prep: 15 minutes
Cooking: 45–50 minutes A rich beef Bolognese transformed with sweet, smoky roasted red peppers blended directly into the tomato sauce. Deeply savoury, slightly sweet and beautifully silky.
Ingredients
500 g beef mince400 g spaghetti
3 large red peppers
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 carrot, finely grated
1 tbsp BlixSam Pasta a la Sam
2 tbsp tomato paste
1 × 400 g tin chopped tomatoes
250 ml beef stock
1 tbsp Worcestershire sauce
1 tsp brown sugar
½ tsp smoked paprika
30 g butter
¼ cup finely grated Parmesan
Fresh basil or parsley, for serving
Salt and black pepper, to taste
Method
- Heat the oven or air fryer to 200°C. Roast the whole red peppers until softened and heavily charred in places.
- Place the hot peppers in a covered bowl for 10 minutes. Peel away the loose skin and remove the stalks and seeds.
- Blend two roasted peppers until smooth. Roughly chop the remaining pepper and set aside.
- Cook the spaghetti in salted boiling water until al dente. Reserve about ½ cup pasta water before draining.
- Heat the olive oil in a large pan. Add Pasta a la Sam and bloom for 20–30 seconds.
- Add the onion, garlic and carrot and cook for 4–5 minutes until softened.
- Increase the heat, add the beef mince and brown thoroughly until you develop dark caramelised edges.
- Add the tomato paste and smoked paprika. Fry for 1–2 minutes.
- Stir in the blended roasted peppers, chopped tomatoes, beef stock, Worcestershire sauce and brown sugar.
- Simmer uncovered for 25–30 minutes, then stir through the reserved pieces of roasted pepper.
- Add the butter and Parmesan and stir until the sauce becomes rich and glossy.
- Toss the spaghetti through the Bolognese with a splash of pasta water until every strand is coated.
- Serve with extra Parmesan and fresh basil or parsley.
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