Now I know a lot of people would probably called this meal a chilli with pasta but I still class this as a spaghetti bolognese. I’m sure you can get a spicy spag bowl somewhere in the world. Well you can in this house and the spices just made the bolognese sauce more tasty.
Spices are also very important to a healthy diet. They can help to control blood sugars and cholesterol. All spices also contain anti-inflammatory and antioxidant compounds even when consumed in small amounts. Anti-inflammatory and antioxidants help to boost the immune system. In turn this helps to fight against disease. Lord knows we all need to fight against disease at this time in our lives.
- Sharp knife
- Chopping board
- Frying pan
- Mince beef x 500g
- Onions x 1 large
- Carrots x 2
- Courgette x 2
- Tomatoes x 1 400g tins
- Tommy K or tomato puree x 2 tbsp
- Beef broth x 250mls
- Sumac x 1 tsp
- Mild or hot chilli powder x 1 tsp
- Smoked paprika x 1 tsp
- Ground sweet cinnamon or ground cinnamon x 1 tsp
- Oregano x 1tsp
- Salt and pepper to taste
- Olive oil
- Brown rice pasta x 300g
- Spinach or kale x 4 handfuls
- Parmesan or mature cheddar (optional)
- Start by peeling the carrots and courgettes.
- Cut them lengthways and then again lengthways.
- Now slice the carrots and courgettes so you end up with triangles.
- Slice the top from the pepper and remove the core, seeds and stalk.
- Now slice the flesh of the pepper and set these ingredients aside.
- Peel and slice the onions and the garlic.
- Heat the pan on a medium to high heat.
- Add enough olive oil to cover the base of the pan.
- When the pan has heated, add the onions.
- Turn the heat down a little and add a little water if the onions start to stick.
- Fry for about 2 minutes.
- Add in the garlic and fry for a further minute or so.
- Put in the mince beef and break up the beef.
- Now fry for a further 5 minutes or until the mince has browned.
- Then add the carrots, courgettes and pepper and fry until everything is well mixed in.
- Pour over the beef broth and tomatoes.
- Put in the tommy k or tomato puree.
- Sprinkle over the sumac, mild or hot chilli powder, smoked paprika, ground sweet cinnamon or ground cinnamon and dried oregano.
- Add the salt and pepper to taste.
- Stir all the ingredients into the sauce and then bring to the boil.
- Turn the heat down and leave to simmer for about 40 minutes.
- Leave 10 minutes at the end to the boil the pasta.
- Add the spinach or kale to the bolognaise sauce at this point too.
- When the pasta is cooked, drain and add the pasta to the sauce.
- Serve and add cheese if necessary, then enjoy.
Spicy Sumac Spag Bowl was very gratefully received in our house. My husband Howard and son Ted both love a spaghetti bolognaise. They didn’t mind the spices in this dish and they both thought it added extra flavour. I made double of this meal so I could put the leftovers in the freezer for another occasion. All the ingredients in this dish are freezable apart from the pasta. So you can make a big batch and freeze it. However you decide to eat this dish, as always, please enjoy. Thank you xxx