Spicy Fiorelli Bolognese
Do you like it hot? Peep my new Spicy Fiorelli Bolognese. Heat coming from every angle here, simmered for over an hour and a half to reduce and intensify. Finished with perfectly cooked Fiorelli pasta, grana padano, and hot pasta water. Shall we spice things up?
PREP TIME
20 minutes
COOK TIME
2 hours
INGREDIENTS
22
Serves: 4
Ingredients
- 400 grams400 grams400 grams Fiorelli Pasta
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1.5 tsp1.5 tsp1.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Celery, diced
- 1 whole1 whole1 whole Carrots, peeled & diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 5 whole5 whole5 whole Hot Cherry Peppers in Oil, Some seeds removed & diced./ Mine were also packed in some vinegar.
- 1 whole1 whole1 whole Zucchini, smaller zucc, diced
- 1 lb1 lb1 lb Plant-Based Ground Beef - Beyond Meat
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Tomato Paste
- 1 cup1 cup1 cup White Wine, I used Sauvignon Blanc
- 4 cups4 cups4 cups Plant Based Chickenless Broth - President's Choice
- 1 cup1 cup1 cup Milk, 2%, room temp
- 1 whole1 whole1 whole Parmesan Rind, I always use a Grana Padano rind
- 3 Tbsp3 Tbsp3 Tbsp Basil, Fresh, torn / chiffonade + garnish
- 1 tsp1 tsp1 tsp Meat & Potatoes Seasoning - Primal Palate
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt, More To Taste
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 1 cup1 cup1 cup Grana Padano Cheese, finely shredded + garnish
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Get a large pot of cold, generously salted water on to the stove and leave covered until needed.
- In a large, deep skillet set to just about medium, begin heating the EVOO, butter, and pepper flakes. Once heated, let everything sizzle together for about 30 + seconds to start our flavour development. Add the onion, celery, carrot, bell pepper, and cherry peppers. Season liberally with salt & pepper, stir, and cook your veggies about 10 minutes. Add the diced zucchini and another good pinch of both salt & pepper. Stir and continue to cook another 10 + minutes until your veggies have softened up.
- Make a well in the center of the skillet and drop in your Beyond beef & season with a pinch of salt & pepper. Break the beef up into small crumbles as it browns in the skillet, flipping and breaking it apart as it browns up. After about 5 minutes, stir everything together and continue to cook for a few minutes. Stir in the tomato paste and let that cook for another couple minutes. Pour in the wine and let that simmer until reduced by about 2/3 at which point you can pour in your milk & broth. Increase the heat and bring your sauce to a boil. Once boiled, add the 1/2 Tsp. salt, vegeta, meat & potatoes seasoning, hard cheese rind, and fresh basil. Reduce the heat to low and let your sauce simmer uncovered for a minimum of an hour and a half. If needed as it reduces, add water and season with additional salt to keep the sauce simmering for that one and a half hour minimum to really intensify those flavours.
- With 30 minutes left, bring your pot of salted water to a boil. Once boiled, stir in the fiorelli and cook to just about al dente. Monitor your pasta so that you get it right on and don't overcook it before it hits the skillet. I've noticed fiorelli goes from under to over rather quickly.
- Pluck out the hard cheese rind form your skillet before straining your pasta directly into the skillet using a spider strainer. Once your pasta is in the saucy skillet, toss and stir as it continues to simmer for about a minute or two until each noodle is perfectly coated and your pasta is perfectly cooked. Turn off the heat, add your grana padano and a ladle of hot pasta water, and stir until combined. Taste your pasta and adjust your salt if needed.
- Serve each portion garnished with a heap of finely shredded grana padano & some gorgeous basil. Any leftover pasta can be packed away in an airtight container in the fridge for 4 days. ENJOY!
Notes
- This pasta certainly packed a welcome tingly heat. If you want to reduce the punch, cut the cherry peppers down to 2 and reduce your pep flakes to 1/2 - 1 Tsp. instead. That should bring the heat down to everyone's level.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1123 |
| Fat: | 53 g |
| Carbohydrates: | 106 g |
| Protein: | 66 g |
| Cholesterol: | 88 g |
| Sodium: | 2907 mg |
| Fiber: | 8 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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