Spicy Bolognaise


2 tablespoons olive oil
500-700g lean steak mince
2 x cloves of garlic (minced)
1 x large white onion (finely diced)
1 tablespoon spicy italian herb mix (can substitute with mixed herbs)
150ml wine (red is best but white will suffice)
1-2 tablespoons plain flour
100g tomato puree
1 x tin chopped tomatoes
150ml water
200g pancetta (small dice)
150g chorizo (small dice)
2 teaspoons paprika
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 teaspoon – 2 tablespoons Twisted 7 Organ Grinder sauce (use as much or as little as you dare)
1 x stock cube (beef or veg)
1 teaspoon coarse red & black pepper (if you can’t get red & black pepper, black will suffice) salt to taste


  1. Heat the olive oil in a large sauce pan until hot, then add the mince beef, fry until coloured and cooked through
  2. Drain any excess liquid and add the garlic, onions and herbs, allow to cook until the onions have softened
  3. Add the wine, bring to the boil then reduce the heat and allow the wine to reduce by 1/3 to 1/2
  4. Once the wine has reduced add the flour, stir and allow the flour to cook out (1-2 minutes) and the liquid to thicken
  5. Add the tomato puree to the pan and thoroughly mix through, now add the chopped tomatoes and the water to the pan – using the water to rinse out the remnants of the tinned tomatoes
  6. If you are using the pancetta and chorizo, heat two frying pans (no need for oil as both the pancetta and chorizo render a lot of fat when heated) and add the pancetta to one and the chorizo to the other, allow to fry stirring occasionally until both ingredients are cooked through and coloured
  7. Drain the excess oil form the pancetta and chorizo and add them to the bolognaise
  8. Stir in the paprika, balsamic vinegar, lemon juice and crumbled stock cube
  9. Now comes the fun part…….. add as much or as little of The Organ Grinder as you dare! I’d advise adding a little at a time and then taste, you can then add more if it’s not hot enough! BE WARNED, A LITTLE GOES A LONG WAY!
  10. Stir in the red & black pepper and season with salt to taste
  11. Simmer on a medium to low heat for 20 minutes and the serve with your choice of pasta that’s been cooked in plenty of salted boiling water.

Recipe by Twisted 7 Sauces