Red Curry Spaghetti Bolognese
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
1/2lb pork mince
1/2lb veal mince
2 tbsp olive oil
1 brown onion, chopped
½lb can of crushed organic tomatoes
1 tsp Chinese five spice powder
3 tbsp red curry paste
½ cup green peas, fresh or frozen
½ cup shelled broadbeans, fresh or frozen
8oz uncooked spaghetti pasta OR gluten-free pasta
sliced red long chile
freshly chopped coriander leaves
To make the Red Curry Spaghetti Bolognese Sauce: Place mince pork and veal in a bowl and break into chunks.
Heat oil in a large pot over high heat and add broken up mince. Cook for about a minute then stir to help the mince brown and cook evenly for another 3 minutes or so.
Add onion, can of chopped tomatoes, five spice powder and red curry paste. Stir well. Reduce heat to medium. And simmer, uncovered for 10 minutes. Add peas and broadbeans and cook for a further 5 minutes for them to soften.
Cook pasta according to packet instructions, drain and add to the mince. Mix well.
Divide Red Curry Spaghetti Bolognese between serving bowls. Top with freshly chopped coriander, chilli and lime wedges.