thai spiced bolognese
When we cook, we usually come up with our own spice mixes instead of buying blends. It gives us more freedom to season the food just how we want it, plus many mixes aren’t really that great. It wasn’t until our friend and fellow chef introduced us to Spiceology spices that we would even bother with any.
Spiceology spice mixes are so fragrant (seriously, you will just want to sit and smell the container!) and perfectly balanced. Toby decided to put a twist on traditional Italian Bolognese by adding their Thai Red Curry powder and fresh cilantro to the sauce and serving it over rice noodles. It was a huge hit and a fun variation on spaghetti.
Note: This is not a paid promotion nor do we have any affiliation with Spiceology. We’re just big fans and love how it makes cooking at home delicious and easy.
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The Recipe
Thai Spiced Bolognese Sauce
- 1 – 8.8 ounce box rice noodles
- 1 cup carrot, diced (about 2 large carrots)
- 1 cup onion, diced (about 1 large onion)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 large tomatoes, seeded diced
- 1 cup celery, diced (about 3 stalks celery)
- 1.5 # ground beef
- 2 cups water
- 1/3 cup Spiceology Thai Red Curry Powder (You can add more or less depending on the level of heat you want. This gives it a mild heat.)
- 1 cup heavy cream
- 1/2 cup fresh cilantro, chopped (about 1 bunch)
- Prepare rice noodles according to package directions and set aside.
- Sauté carrot and onion in olive oil for 8-10 minutes over medium heat until onion is slightly caramelized.
- Add garlic, tomatoes and celery and saute for 1-2 minutes, stirring regularly so garlic doesn’t burn.
- Add ground beef and stir frequently until beef is cooked throughout.
- Add water and Spiceology Thai Red Curry Powder and bring to a boil.
- Reduce heat to low and let simmer for 30 minutes (or until most of the liquid has reduced.
- Add heavy cream and simmer for 3-4 minutes.
- Remove from heat and add fresh cilantro. Serve over warm rice noodles.
Yield: 4 servings