Red Pepper Bolognese is a flavorful twist on the classic Italian Bolognese sauce, where the richness of tomatoes is complemented by the sweetness and slight heat of red peppers. Here’s a basic recipe to get you started:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2-3 cloves garlic, minced
- 2 red bell peppers, diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound (450g) ground beef or turkey
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup (120ml) beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Red pepper flakes (optional, for added heat)
- Cooked pasta, to serve
- Grated Parmesan cheese, for garnish
- Fresh basil leaves, for garnish
Instructions:
- Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the diced red bell peppers, carrot, and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Push the vegetables to the side of the skillet and add the ground beef or turkey to the center. Cook, breaking it up with a spoon, until browned and cooked through.
- Stir the cooked meat into the vegetables, then add the crushed tomatoes, beef or vegetable broth, dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Stir well to combine.
- Reduce the heat to low and let the sauce simmer gently for 20-30 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken.
- Taste and adjust the seasoning if needed. If the sauce is too thick, you can add a little more broth or water to reach your desired consistency.
- Serve the Red Pepper Bolognese over cooked pasta of your choice. Garnish with grated Parmesan cheese and fresh basil leaves before serving.
Enjoy your flavorful twist on a classic dish!
