Fusilli with Spicy Bolognese and Emmentaler
- 1 small carrot
- 1 stalk Celery
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 400 grams mixed Ground meat
- 2 Tbsps Tomato paste
- 100 milliliters dry Red wine
- 125 milliliters strong Beef broth
- 1 Red Pepperoncini
- freshly ground peppers
- ground paprika
- 250 grams strained tomatoes (canned)
- 400 grams Fusilli
- coarsely grated Emmentaler cheese (or Gouda)
- red Pepperoncini (for garnish)
- parsley (for garnish)
Peel the carrot and celery, rinse thoroughly, and finely dice. Peel and finely dice the onion and garlic. Heat the oil in a pan, and sauté the onion and garlic. Mix in the celery and carrots, and sauté briefly. Add the ground meat, and cook until it crumbles easilily and is fully cooked. Rinse and finely dice the pepperoncini. Mix the pepperoncini and the tomato paste into the meat mixture, then add the wine and the broth. Season to taste with salt, pepper, and paprika. Add the tomatoes, and stir until combined. Simmer for 1 hour, stirring occasionally. Add more broth to the pot, if necessary.
Cook the fusilli in boiling salted water until al dente.
Season the sauce to taste with salt and pepper. Drain the fusilli, mix into the sauce, and toss to combine. Arrange the fusilli on plates, and sprinkle the cheese over the top. Garnish each plate with one pepperoncini slice and parsely, then serve.