Chilli Bolognaise

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This is a great Chilli variant and a student must

Preparation time: 0:20
Cooking time: 1:00

Difficulty: Medium - some experience needed
Serves: 4


800g Beef Mince
1 Red Onion (Chopped)
1 Scotch Bonnet Chilli (Chopped)
5 Birds-eye Chillies (Chopped)
1 Cherry Bomb Chilli (Chopped)
4 Cloves of Garlic (Crushed)
2 Large Flat Mushrooms (Chopped)
1 Tin Chopped Tomatoes (w/Garlic)
1 Pack fresh Gnocchi
Parmesan (Grated, optional)


* Dry fry mince in a large pan, til browned
* Add Chillies and Garlic and fry in beef juices
* Add Onion and Mushrooms, cook until mushrooms change colour
* Add Tomatoes, half-fill the tin with water and add that too
* Reduce to a thick Bolognaise (takes 30mins ish)
* Bring a pan of water to the boil, add a splash of oil and pinch of good sea-salt
* Boil Gnocchi for 3 mins (until they rise to the surface of the water)
* Drain the Gnocchi and stir into Bolognaise

If you allow it to steep overnight the Gnocchi take on a lot of heat from the Chillies.
Also, works very well with pretty much any kind of pasta if you're not that into Gnocchi

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