Drunken Minced Meat Pappardelle

Drunken Spicy Minced Meat Pappardelle - sounds like a dish that brings the heat!

This dish is a bold symphony of flavours that will tantalise your taste buds and have you coming back for seconds.

The base of the dish is pappardelle pasta, known for its wide, ribbon-like shape which is perfect for soaking up all the rich, spicy goodness of the sauce. The minced meat, a mix of beef and pork, is cooked until it’s tender and juicy, absorbing all the spices and the kick of the alcohol used.

What sets this dish apart is its blend of spices and the heat that accompanies it. Think onions, crushed chilli flakes and spices like thyme and rosemary. These are sautéed with the meat, creating an aromatic and flavourful base in a tomato sauce.

Add to this, the white wine - this brings a bright acidity and depth of flavour that beautifully balances the richness of the meat and the heat from the spices. As the wine simmers and reduces, it melds with the tomatoes, creating a sauce that's both robust and nuanced.

Once the sauce is perfectly simmered, the pappardelle is added, soaking up every bit of that delicious sauce. The wide, flat noodles are ideal for this dish, catching the minced meat and spices in every fold. The result is a pasta dish that’s hearty, spicy, and utterly satisfying.

This is a dish that doesn’t hold back. It’s bold, comforting and perfect for those who love a bit of heat. So grab a glass of wine, get your ingredients ready and dive into a meal that’s as exciting to make as it is to eat.

Cook pappardelle in salted water until al-dente.

On a teaspoon of olive oil cook minced meat with chilli flakes for 3-4 minutes, season with salt and pepper, then remove from the pan and set aside.

Into the same pan add in another teaspoon of oil and saute sliced onions for 5 minutes until caramelised. Add sliced bell pepper, minced garlic, rosemary and thyme, and cook for just a few minutes.

Pour in white wine and cook until the alcohol evaporates, then return the meat back into the pan, add tomato sauce, chopped parsley and basil and simmer for about 8-10 minutes.

Stir in cooked pasta into the sauce and cook for another minute on low heat.

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Drunken Minced Meat Pappardelle

Yield: 2

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Ingredients

• Pappardelle pasta - 200 g
• Mixed minced meat - 200 g
• Red bell pepper - 1
• Onion - 1
• Garlic - 2 cloves
• Chilli flakes - 0.25 teaspoon
• White wine - 100 g
• Basil - 1 tablespoon
• Parsley - 1 tablespoon
• Thyme - 0.5 teaspoon
• Rosemary - 0.5 teaspoon
• Tomato sauce - 150 ml
• Olive oil - 2 teaspoons

Instructions

1. Cook pappardelle in salted water until al-dente.
2. On a teaspoon of olive oil cook minced meat with chilli flakes for 3-4 minutes, season with salt and pepper, then remove from the pan and set aside.
3. Into the same pan add in another teaspoon of oil and saute sliced onions for 5 minutes until caramelised. Add sliced bell pepper, minced garlic, rosemary and thyme, and cook for 2 minutes.
4. Pour in white wine and cook until the alcohol evaporates, then return the meat back into the pan, add tomato sauce, chopped parsley and basil and simmer for about 8-10 minutes.
5. Stir in cooked pasta into the sauce and cook for another minute on low heat.