Pasta was my favorite food group as a child. As I grew older, my mission was to find the most perfect sauce to enhance the pasta eating experience. As the leaves change and the weather becomes more cold, I crave pasta with a hearty sauce. This spicy bolognese is delicious served with your favorite pasta or layered inside a lasagna.
Ingredients:
- 1 1/2 lbs ground beef
- 4 large carrots, diced
- 1 large white onion, diced
- 1 tsp Adobo Goya seasoning
- 1 tsp Sazón Goya seasoning
- Salt & pepper to taste
- 1.5 tbsp garlic minced, 3 cloves
- 1/4 cup tomato paste
- 1 tbsp aji panca
- 1 tbsp aji amarillo
- 3/4 cup red wine or beef/vegetable stock
- 1 28-oz can crushed tomatoes
Instructions:
- In a dutch oven or pot, cook ground beef with spices on medium-high heat. Stir occasionally until beef is fully cooked through and lightly caramelized.
- Drain excess fat and transfer beef from pot to a small bowl.
- Reduce heat to medium and add carrots and onions to pot. Cover with lid and cook veggies until carrots have softened and onions are translucent.
- Remove lid and continue to cook until onions begins to brown.
- Add garlic, ahi pancakes, aji amarillo and tomato paste to the pot. Caramelize the paste for 2 min.
- Deglaze pot with wine/stock. Stir until combined and bottom of pan is no longer sticky.
- Add crushed tomatoes and fill empty can with water. Add water to pot. Cook sauce uncovered on medium heat for 10 min.
- Reduce heat to low and return the cooked beef to the pot of sauce. Simmer sauce for 1 hour or until sauce is reduced 25%.
- Serve over your favorite pasta!