This recipe began with me wanting to make Arrabiata sauce with some pasta. However I have been trying to eat more protein and I decided to add ground beef. From there we created this new recipe that came out amazing. Bolognese typically take hours, but this can be whipped up in less then an hour. Of course like any sauce, the longer you let it sit, the better it gets so feel free to make this ahead!


Package of Ground Beef (or turkey if you want to go a little healthier)

Box of your favorite pasta

1/4 cup of Parmesean cheese

2/3 cup of Olive Oil

1 cup of peeled garlic cloves

2 (28 Oz) cans of whole peeled San Marzano tomato’s

2 tsp of red chili flakes (feel free to decrease/increase based on your preferred spice level)

salt and pepper

1 cup of Chianti

1/2 cup of chopped Basil leaves (finely chop half while julienne the rest)

1 teaspoon of chopped fennel seeds.


Place a tablespoon of olive oil in a medium sized pan and cook the ground beef. Once its browned and cooked place on a plate.

Warm 2/3 cup of olive oil in a Dutch oven over medium heat and add the garlic until it softens and begins to brown (9-11 minutes) Make sure the garlic does not burn.

In a food processor pulse the tomatoes until roughly chopped. Once the garlic is browned carefully take the cloves out of the Dutch oven and place into the food processor with the tomatoes. Pulse again for a few seconds to chop the garlic.

Pour the mixture from the food processor back into the Dutch oven and add the red chili flakes, fennel seeds, half the wine (leave the other half for later), 1 Tablespoon of salt and 1 teaspoon of pepper. Bring to a boil and then lower the heat and let it simmer for 30 minutes. !0 minutes into the simmering, add the cooked ground beef into the Dutch oven.

Once the sauce is simmering cook your pasta in highly salted boiling water and when completed place the pasta directly into the sauce. Pour in half the parmesan cheese.

Once the cheese it mixed in you can serve the pasta in a large bowl. Pour in the remaining cheese and the Julienne Basil.

And there you have it! Easy and quick Bolognese with a little kick. Enjoy!

Chef Andrew

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