Pasta Bolognese – Fleur de Sel – Chilli

Serving: 4


1/2 pound ground beef

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, sliced thin

2 cloves garlic, minced

1 cup red wine

1 28 oz can tomatoes (chop up if whole)

A Pinch of Salt “Fleur de Sel” blended with chilli


500g spaghetti pasta

grated parmesan cheese (optional)


Bring water to boil. Add pasta to cook until its al dente.

Mix ground beef with 1/2 teaspoon grinds of black pepper. Raise heat under a frying pan to medium-high and crumble the meat into the pan. Brown lightly, then scoop out most of the meat, leaving some (about 1/4 of the total) to get dark brown.

Add the vegetables to fat in pan and cook, stirring occasionally, until they soften – about 5 minutes, then add them to the meat.

Add wine to pan, raise heat to high, and boil until there is just a thin layer on the bottom of the pan, stirring to dissolve any browned bits.

Add tomatoes including juice, and mix with the reduced wine. Stir in meat and vegetables and adjust heat to maintain a very slow simmer. Simmer for 1/2 hours, until very thick. Taste for seasoning. Serve hot.

Over pasta, sprinkle A Pinch of Salt “Fleur de Sel” blended with chilli with grated cheese if desired.

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