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🍽️ Spicy Bolognese with Spiral Pasta and Cheese

785 kcal · 30 min · 4 servings

Ingredients

• 1 small carrot
• 1 stalk celery
• 1 onion
• 2 garlic cloves
• 4 tbsp olive oil
• 400 g mixed minced meat
• 2 tbsp tomato paste
• 100 ml dry red wine
• 125 ml strong meat broth
• 1 red chili pepper
• salt
• pepper (from the mill)
• paprika powder
• 250 g strained tomatoes (can)
• 400 g fusilli
• coarsely grated Emmental (or Gouda)
• red chili pepper (for garnish)
• parsley (for garnish)

Instructions

1. 1. Peel the carrot and wash the celery thoroughly. Remove any tough parts from the celery. Cut both into very small cubes.
2. 2. Peel the onion and garlic. Chop them very finely.
3. 3. Heat the oil in a large pan or pot.
4. 4. Add the chopped onions and garlic to the hot oil. Sauté them briefly until fragrant.
5. 5. Add the diced carrot and celery. Sauté the vegetables briefly.
6. 6. Add the minced meat in portions to the pan.
7. 7. Fry the meat over high heat, stirring constantly, until it is crumbly and cooked through.
8. 8. Wash the chili peppers. Chop them very finely.
9. 9. Stir the chopped chili and tomato paste into the fried meat.
10. 10. Deglaze the mixture with the wine and meat broth.
11. 11. Season the sauce with salt, pepper, and paprika.
12. 12. Stir the puréed tomatoes into the sauce.
13. 13. Let the sauce simmer on low heat for about 1 hour until it thickens.
14. 14. Cook the spiral pasta (fusilli) in salted water al dente, meaning firm to the bite.
15. 15. Finally, adjust the seasoning of the sauce with salt and pepper.
16. 16. Drain the pasta and mix it with the finished sauce.
17. 17. Divide the pasta among the plates.
18. 18. Sprinkle grated cheese over the top as desired.
19. 19. Garnish each plate with half a chili pepper and fresh parsley leaves.
20. 20. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 785
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 72 g