This is my heartier, meat-lover’s take on classic arrabbiata pasta, featuring a rich, juicy sauce made with minced meat, tomatoes, two types of onion, garlic, and a pleasant kick of heat. It takes around 40 minutes to prepare, yet tastes as if I’ve been cooking it all afternoon.
| Details | Information |
|---|---|
| Servings | 4-5 |
| Preparation time | Approximately 40 minutes |
| Shopping time | 12-15 minutes |
| Difficulty | Intermediate |
| Main substitutions | Minced meat → vegan mince; arrabbiata sauce → tomatoes and chili; wine → stock |
Ingredients
- 400 g pasta (fusilli or penne)
- 3-4 fresh tomatoes or 1 can of tomatoes
- 1 jar of arrabbiata sauce
- Tomato juice, as needed
- Shallots and 1 regular onion
- 5-6 garlic cloves
- 1-2 carrots
- Fresh chili peppers or hot sauce
- Seasonings: salt, black pepper, thyme, oregano, and curry powder
- 100 ml wine
- Balsamic vinegar, to taste
- 500–700 g minced meat
- Parmesan cheese (optional)
- Cooking oil and a little olive oil
Method
- Cook the pasta. Boil the pasta in salted water until al dente. Drain and set aside.
- Infuse the oil with garlic. Heat the cooking oil with a little olive oil and add garlic to release its aroma.
- Brown the meat. Add the minced meat along with half of the onion and garlic. Cook until the meat is nicely browned.
- Add the vegetables and seasonings. Stir in the remaining vegetables and spices, allowing the flavors to develop.
- Deglaze with wine. Pour in the wine and scrape up any flavorful browned bits from the bottom of the pan.
- Add the tomato base. Stir in the tomatoes, arrabbiata sauce, and chili peppers or hot sauce.
- Simmer the sauce. Reduce the heat and let the sauce simmer until thick and flavorful. Add a splash of balsamic vinegar to balance the acidity.
- Combine and serve. Toss the cooked pasta with the sauce, then turn off the heat. Serve with freshly grated Parmesan, if desired.
Additional Tips
- Storage: The sauce keeps for up to 72 hours in the refrigerator when stored in an airtight container.
- Prepare ahead: You can brown the minced meat the day before to save time. The sauce may taste even better the following day, once the flavors have had time to develop.
- Freezing: The pasta can be frozen for later use.
Frequently Asked Questions
1. Can I make it without wine?
Yes! Replace the wine with stock and add a small splash of vinegar for extra depth and acidity.
2. Can I prepare it in advance?
Absolutely. The sauce can be made ahead of time, and its flavors often develop further overnight.
3. What’s the best way to reheat it?
Reheat the pasta in a frying pan over medium-low heat, adding a little water to loosen the sauce and keep the pasta from drying out.
