30 ml (2 tbsps.) dried chili flakes (adjust spice to taste)
2 sprigs rosemary
454 g (1 lb.) Fontaine Family Lean Ground Beef
sea salt & black pepper, to taste
60 ml (¼ cup) balsamic vinegar
125 ml (½ cup) red wine
30 ml (2 tbsps.) tomato paste
1 can (796 ml) diced tomatoes
30 ml (2 tbsps.) brown sugar
500 g pappardelle
190 g fresh mozzarella, torn in pieces
Heat oil in a large Dutch oven or frying pan over medium heat. Add shallot, garlic, dried chili flakes, and rosemary and cook for 3-4 minutes or until softened and fragrant.
Add the ground beef, salt and pepper and cook, breaking up the meat with a spoon for about 10–12 minutes or until browned.
Add the balsamic vinegar, red wine, tomato paste, diced tomatoes, and brown sugar and bring to a simmer. Reduce the heat to low, cover and cook for 20 minutes. Uncover and cook for a further 10–12 minutes or until the sauce slightly thickens.
In a large pot of salted water, boil pappardelle for about 7 minutes or until al dente. Drain and divide the pasta into bowls, add the sauce and serve with freshly torn mozzarella.