Spicy Calabrian Chili Beef Ragu

This rich and thick ragu is filled with beef, tomatoes and sautéed vegetables. The sauce gets its spice from the addition of Calabrian chili paste and crushed red pepper flakes.

Course pasta

Cuisine Italian

Keyword calabrian chili, peppers, ragu, sauce, spaghetti

Prep Time 10

Cook Time 1

Servings

Calories 2030kcal

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds ground 80/20 beef
Kosher salt, as needed
Freshly ground black pepper, as needed
1 cup diced yellow onion
2 medium carrots, peeled and diced
1 medium celery stalk, diced
1 cup dry red wine
1 (28-ounce) can peeled tomatoes, with their juices
3 Anchovy filets, minced
2 tablespoons ground Calabrian chili paste
1 teaspoon crushed red pepper flakes
1 cup grated Parmesan, divided
1 pound spaghetti
3 ounces ricotta salata, shaved
¼ cup basil leaves, chopped

US Customary - Metric

Instructions

Heat a large pot over medium heat, add the olive oil and heat through. Add the beef and season with salt and pepper, cooking until browned, about 6 minutes.
Use a slotted spoon to a bowl and set aside, reserving as much fat in the pan as possible.
Return the pan to heat and add the onion, carrots and celery and sauté until tender, about 6 minutes. Add the red wine and simmer until the vegetables are almost completely dry.
Return the beef to the pan with the tomatoes, anchovy filets, Calabrian chili paste, red pepper flakes and half the Parmesan. Turn the heat down to medium low and simmer until the sauce comes together, about 45 minutes.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot. Add the sauce and stir to combine.
Divide the pasta and sauce among warmed pasta bowls. Top with ricotta salata and basil leaves.

Nutrition