Spicy Peruvian Bolognese

Spicy Peruvian Bolognese

This is our take on the Joy of Cooking recipe Bolognese sauce. This dish is savory, rich and will satisfy your pasta cravings. 

Yield: 5 servings 

Prep time: 10 minutes 

Cook Time: 2 Hours 

Ingredients: 

3 Tablespoons extra virgin olive oil 

½ Cup of pancetta bacon finely chopped (optional) 

1 Large carrot diced 

2 Small celery stalks diced 

1 Medium onion diced

1 ½ Pounds of beef

¾ Cup chicken or beef stock

⅔ Cup cooking wine (tastes great with red or white) 

2 Tablespoons tomato paste

2 Teaspoons of Aji Panca paste 

1 ½ Cups of whole milk

1 Package of shell pasta 

Sauce: Heat the olive oil in a large saucepan over medium- low heat. Add the pancetta bacon. Stir the pancetta until it releases fat (about eight minutes). Add the onion. Stir until translucent. Add the carrots and celery. Cook and stir occasionally until the carrots have softened. Add the beef. Cook until beef is browned. Add the stock, wine, tomato paste and Aji Panca. Let the sauce simmer. While the sauce is simmering, gradually add the whole milk, only 2 tablespoons at a time (2 hours). 

Pasta: Fill a large pot with 3 L of water. Bring the water to a boil and pour the pasta into the pot until al dente. Strain the pasta. 

Serve with the pasta with the sauce immediately and enjoy!