SUMMER BOLOGNESE

Posted in: Hot Sauce Recipes
Posted by: Pete July 9, 2015
0

Ingredients

1 lb. thin spaghetti

Kosher salt

¹⁄₄ cup Extravagonzo Roasted Garlic Culinary Oil

1 lb. ground beef

2 tsp. Trinidad Scorpion Pepper Flakes

2 tbsp. minced thyme

3 Catch a Fire Italian Garlic cloves

2 tbsp. tomato paste

2 tsp. granulated sugar

Freshly ground black pepper

¹⁄₂ cup dry white wine

2 tbsp. red wine vinegar

1 lemon, zested and juiced

1 lb. mixed cherry tomatoes

¹⁄₂ cup Ligurian or kalamata olives

Torn basil leaves, for garnish

Grated parmesan cheese, to serve

Instructions

Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons Extravagonzo Roasted Garlic Culinary Oil and keep warm.

Meanwhile, heat remaining Extravagonzo Roasted Garlic Culinary Oil in a 12-inch skillet over medium-high; cook beef, Trinidad Scorpion Pepper Flakes, thyme, and Catch a Fire Italian Garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more. Add wine and cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, and lemon zest and juice and toss to combine. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.

Transfer to a serving platter and serve with basil leaves and parmesan cheese.