Super Tasty Spag’Boom

Super Tasty Spag’Boom

  • Heat: Hot
  • Cooking time: 1 hour 30 minutes
  • Preparation time: 20 minutes
  • Serves: 6

Ingredients

  • 1 Tbsp Encona Carolina Reaper Sauce
  • 4 Tbsp Encona Chunky Sriracha Sauce
  • 1 Finely Diced Celery
  • 1 Finely Diced Onion
  • 1 Sprig Sage
  • 1 Sprig of Thyme
  • 1 Sprig of Rosemary
  • 150g Pancetta Cheese Cubes
  • 1kg Beef Mince
  • 250ml White Wine (not for drinking...)
  • 100ml Milk
  • 1L Tomato Passata
  • Olive Oil
  • Salt and Black Pepper
  • 500g Spaghetti (or pasta you deviant)
  • Sprinkle of Parmesan (To Serve)
  • Encona Extra Hot Pepper Sauce (To Serve)

Instructions

  1. First stop: Flavourtown. Marinate the minced beef for half an hour in four tablespoons of spicesational Encona Chunky Sriracha Sauce.
  2. Next, heat some olive oil in a big saucepan and slowly sizzle the onion, celery and carrot until they soften. Turn up the flavour by drizzling in a tablespoon of the Encona Chunky Sriracha Sauce.
  3. Season the veg to taste (you’re the boss), and add the herbs. Cook for a couple of minutes then chuck in the pancetta and cook gently until golden, crisp, and totally tempting.
  4. Now throw in the garlic and marinated meat and turn the heat up. Cook until the beef starts to brown and the liquid has evaporated, stirring every so often.
  5. Glug in the wine and reduce until it’s almost gone, then add the milk and cook for a few minutes more.
  6. Now pour in the passata and 1 tbsp of Carolina Reaper Chilli Sauce. Cook slowly for at least one hour. It’ll be worth it, promise.
  7. Looking good? Plate up and sprinkle on a heap of grated parmesan. Drizzle on as much Encona West Indian Extra Hot Pepper Sauce as you can take.

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