This is a classic Italian dish that has become a worldwide favourite. I have always loved it, and thanks to the good quality gluten-free pasta around, I’m not going to have to give it up any time soon. My Bolognese recipe is pretty traditional, but I like to add a lot of chilli because I love my spicy food. It makes me feel all warm inside. I usually make more than I can eat so that I can have it the next day. After all, it’s one of the unexplainable facts of life that food always tastes better when re-warmed the next day.
- 300g minced beef
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tin tomato pulp
- 3 tablespoons tomato paste
- 1 cup red wine
- 1 level teaspoon chilli
- 2 teaspoons Cajun spices
- 1 teaspoon brown sugar
- some fresh basil
- olive oil
- sea salt and fresh black pepper
- Fry the chilli, Cajun spices, garlic and onion in some olive oil.
- Add the minced meat and mix well.
- When the meat just starts to brown, add the tomato pulp, tomato paste and red wine, and leave to simmer on low heat for 20 minutes.
- Mix in the brown sugar, and add salt and pepper to taste.
- Turn off the heat and cut some fresh basil leaves into the sauce.
- Boil some gluten-free pasta, mix the pasta well with the sauce, and serve with some grated Parmeggiano.