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5109 5061 5004 5168 5071 R096

5109 Aleppo Pepper Spaghetti Bolognese

5109 Aleppo Pepper Spaghetti Bolognese

In a Dutch Oven over medium heat, render bacon until almost fully cooked. Add onions, celery, and carrots. Cook until onions are translucent. Add ground beef and pork and cook until meat has browned.

Raise heat and add white wine and beef stock. Reduce until most of the liquid has evaporated.

Turn heat down to a simmer and add Whole Mediterranean Oregano, Garlic Powder, Viking Oak Smoked Salt, Cubeb Long Tailed Pepper, Rubbed Sage, Aleppo Red Chile Flakes, Tomato Fakes, and Nutmeg.

Turn down the heat to the lowest setting and cook for 15 minutes. Stir occasionally to make sure sauce isn’t sticking to the bottom of the pan. Add crushed tomatoes and bring to a boil.

Once the mixture comes to a boil, return to simmer. Let sauce simmer on the lowest setting partially covered for 4 hours, stirring occasionally to prevent sticking. Serve over your favorite Pasta.

- 1/4 pound bacon, diced

- 1 medium onion, finely chopped

- 1 stalk celery, finely chopped

- 1 large carrot, finely chopped

- 1 tablespoon (5007) Garlic Powder

- ½ pound ground beef

- 1 pound ground pork

- 1 cup beef stock

- 1 cup dry white wine

- 1 (28 ounce) can Italian style crushed tomatoes

- 1 ½ teaspoons (4052) Viking Oak Smoked Salt

- ½ teaspoon (5061) Cubeb Long Tailed Pepper

- 1 ½ teaspoons (5168) Rubbed Sage

- 1 teaspoon (5004) Whole Mediterranean Oregano

- 1/2 teaspoon (5109) Aleppo Pepper Red Chile Flakes (Sprinkle Aleppo Pepper on top of plated Spaghetti for an extra boost in flavor)

- 1 tablespoon (5071) Tomato Flakes

- ¼ teaspoon (5244) Whole Nutmeg, freshly ground

For a low carb version serve over spaghetti squash tossed with browned butter.  

A rich, velvety sauce highlighted with Mediterranean spices and flavors

More Information
SKU 5109 5061 5004 5168 5071 R096


Prep Time 40 Minutes
Cook Time 4.5 Hours
Total Time 5 Hours
Yield 6
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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