Spicy beef Bolognese sauce with fresh mozzarella

Ground Lean Beef
15 min Preparation
50 min Cooking
4 Portions


  • 30 ml (2 tbsps.) olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 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


  1. 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.
  2. Add the ground beef, salt and pepper and cook, breaking up the meat with a spoon for about 10–12 minutes or until browned.
  3. 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.
  4. 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.

Side dishes

Tips and Tricks