John Myers
Bolo Diavolo
The perfect bolo diavolo recipe with a picture and simple step-by-step instructions.
- 800 g Ground beef
- 2 tbsp Olive oil
- 1 Pc. Onion
- 1 Pc. Garlic
- 2 Pc. Carrots
- 4 Rods Celery
- Chilli to taste
- 4 tsp Tomato paste
- 2 Cans Chunky tomatoes
- 600 ml Vegetable broth
- 600 ml Red wine
- Italian herbs dried
- Salt and pepper
- Sweet paprika
- 200 ml Rama Cremefine 7%
- Spaghetti, weighed 125 gr per person raw
- Freshly grated Parmesan
- Cut the onion, garlic, carrot, pepper and celery into small cubes. Heat the olive oil in a pan and fry the minced beef in portions until crumbly. Shortly before the end, add onions and garlic and fry them and season with salt and pepper. Put in a large saucepan. Then add tomato paste and sauté briefly. Add carrot, celery and chilli (for me today there were 3 Dutch, 2 Habanero and 2 Black Pequin from my own garden) and sauté briefly. Now fill up with the canned tomatoes, vegetable broth and red wine and season with the Italian herbs and paprika. Let it simmer gently for at least 90 minutes. Cook the spaghetti according to the instructions on the packet. Just before serving, refine with Rama creme fine and season again if necessary. Freshly grated Parmesan shouldn’t be missing.
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