Best Spicy Spaghetti Bolognese Recipes

Spicy Sausage Bolognese with Pappardelle image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound hot Italian sausage, casing removed
3 to 4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1 small onion, finely chopped
1 cup dry red wine
1 cup chicken stock
One 32-ounce can Italian crushed tomatoes
Pinch ground cinnamon
Pinch ground clove
A few grates whole nutmeg
Salt
A few leaves fresh basil, torn
1 cup milk
1 pound pappardelle pasta or other wide-cut flat pasta
Pecorino-Romano, for grating

Steps:

In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
Reheat over medium heat and stir in the milk, cooking until well incorporated.
Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.

Spicy Bolognese Sauce image

Provided by JoyfulCook

Time 1h20m

Yield 5-6 serving(s)

Number Of Ingredients 18

1 tablespoon oil
1 onion, finely chopped
2 garlic cloves, crushed
1 celery rib, diced
1 chili, Red 2 inches long, chopped fine
500 g lean ground beef
1 (14 ounce) can tomatoes, chopped
2 teaspoons Worcestershire sauce
1/4 cup red wine
1/4 cup water
1 1/2 stock cubes, Beef
1 tablespoon tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
1 pinch thyme
ground pepper
salt
500 g spaghetti or 500 g your favourite pasta

Steps:

Heat oil in a medium saucepan and saute the onion, garlic, celery and the chilli (take seeds out for a milder flavour before you dice the chilli). cook slowly until soft.
Add the Meat and stir with a fork until its well broken up and turned brown.
Add the tomatoes, with the juice, and all the other ingredients, and simmer stirring every so often for approximately an hour or until its thickened up.
Cook spaghetti or pasta for the usual length of time, until its al dente, drain well. dont wash it with hot water as the sauce will stick better. Add the sauce and stir well. serve immediately with a tomato salad and crusty bread.
You can freeze the sauce easily.

Nutrition Facts : Calories 662.1, Fat 14.7, SaturatedFat 4.8, Cholesterol 65, Sodium 121.6, Carbohydrate 92.1, Fiber 5.1, Sugar 5.7, Protein 36