Chilli & Garlic Olive Oil Spaghetti Bolognese

bruscetta with garlic and chilli infused olive oil
Tomato and Basil Bruschetta
March 1, 2016
olive oil lemon infused stir fry
Prawn fried rice with Lemon Infused Olive Oil
April 9, 2016
la barre chilli and garlic infused olive oil

[vc_row][vc_column][trx_title color=”#000000″]Chilli & Garlic Olive Oil Spaghetti Bolognese[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”1kg beef mince”][/trx_list_item][trx_list_item title=”La Barre Chilli and Garlic Olive Oil” link=”http://labarre.com.au/product/chilli-and-garlic-infused-olive-oil/”][/trx_list_item][trx_list_item title=”1 onion finely diced”][/trx_list_item][trx_list_item title=”1 green capsicum”][/trx_list_item][trx_list_item title=”1 can tomato paste”][/trx_list_item][trx_list_item title=”Salt and ground pepper to taste”][/trx_list_item][trx_list_item title=”500g spaghetti”][/trx_list_item][trx_list_item title=”Handful of basil”][/trx_list_item][trx_list_item title=”1/2 kg diced tomatoes”][/trx_list_item][trx_list_item title=”150g mushrooms”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Add La Barre chilli and garlic olive oil to a large pan over a medium heat. Once hot add onion and sauté until it is soft, before it starts to brown.
  2. Add mince and cook until brown.
  3. To make sauce spicier dice the green chilli (optional).
  4. Stir in tomatoes, carrots and mushrooms. Cover with lid and simmer over a gentle heat until vegetable start to soften, Stirring occasionally.
  5. Season with basil. Salt and pepper.
  6. Add tomato paste for taste and jar of  chunky sauce.
  7. Cook Spaghetti in plenty of boiling salty water.
  8. Drain spaghetti ones andante. Divide paste in plates before adding a good ladle full of sauce.
  9. Finish by adding some freshly grated parmesan cheese.
  10. Nicely served with a side of salad.

[/vc_column_text][/vc_column][/vc_row]

Comments are closed.