Arrabiata is Italian for “Angry Pasta” whilst “Ragu” translates to what the British know as Bolognese. Arrabiata is typically served as a basic sauce to accompany Penne Pasta. The flavour does give a heat which varies in the taste of whoever is cooking it. I’ve had Arrabiata that could easily dissolve my stomach lining however, like curries I prefer to taste the balance of flavours that the herbs and spices bring. This recipe gives a comfortable warmth without melting your eyes and flaying your nostril hair.
250g Minced Beef
1 Tin of Chopped Tomatoes
1 x 500g Carton of Passata
2 Chilli Peppers
1 Large Courgette
1 x 300ml container of Passata
A handful of Basil
1 Large Onion
3 Cloves of Garlic
Pasta (Ideally Linguine but regular dried Spaghetti will do the job)
- Top and Tail your onion, followed by finely chopping it.
- De-skin the Garlic and finely chop.
- Finely chop the Chilli’s (Personally, I prefer to take the seeds out as they give the most heat, I have a preference of flavour over a trial of manhood)
- Chop up your tomatoes, sun dried tomatoes, some of the basil and courgette (Again, as a personal preference, I like my veg chunky and substantial, however, if you are catering for picky eaters, chopping them finely will allow you to sneak some extra vitamins into someone’s day, even if they are 18 and claim to be a worldly wise adult)
- Add a little oil to your frying pan and fry the minced / ground beef. Once cooked transfer to a colander. Boil a full kettle of water and rinse the excess fat off cooked beef and leave to drain. Wipe out most of the fat from the pan, leaving some for the next step.
- Take a tablespoon of the prepared garlic, chilli and onion and add to the pan, mix with the remaining fat and add a splash of Olive Oil for a base.
- Now add your chopped and sliced vegetables and cook over a medium heat giving them about 5 minutes to absorb the base sauce.
- Add a tin of chopped tomatoes and a carton of passata and stir until the veg in evenly distributed among the sauce.
- Now add your now, reduced fat and cholesterol beef, stir, cover, and simmer.
- Boil a kettle full of water and add to a pan with some salt. Grab a sturdy handful of dried spaghetti, twist the pasta, place in the water and release so it fans out. As the Pasta softens it will slip into the pan, cooking properly without needing to break it.
- Simmer for 10 minutes. Drain pasta in the colander and drizzle a glug of olive oil over it and some black pepper. Shake in the colander and serve. Adding a healthy dollop of sauce on top and garnish with a few basil leaves.
- Sit Down and enjoy with your best mate