Creamy Calabrian Chili Bolognese

Ingredients

• 1 lb. ground beef
• 3 tbsp olive oil
• 1 medium yellow onion diced
• 4 cloves garlic minced or grated
• 1/4 c tomato paste
• 1 28oz can crushed San Marzano tomatoes
• 1 tbsp dried oregano
• 6 oil-packed Calabrian chilis or 2 tbsp chopped Calabrian chilis/chili paste
• 3/4 c Unsweetened Coconut Milk
• 1 lb. dried pasta any shape
• Salt
• parmesan cheese for serving

Directions

1. Heat the olive oil in a large, heavy saucepan over medium-high heat. Add in the ground beef and a generous pinch of salt. Sauté, stirring frequently and breaking up any large lumps, cook until the beef is no longer pink about 10 minutes. Next, add the onion, garlic and a generous pinch of salt, continue cooking until the onion become very soft about 5 minutes.
2. Next, add in the tomato paste, cook for 5 minutes, stirring frequently then add in the crushed tomatoes, dried oregano, and chopped chilis. Cover and simmer over low heat for 30 minutes, stirring occasionally.
3. Last, stir the coconut milk into the Bolognese, taste and season with more salt as necessary. Continue cooking for 10 more minutes. While the sauce is simmering cook the pasta in a pot of boiling salted water. Drain and set aside.
4. To serve, add in the cooked pasta and toss to coat. Divide between bowls, top with parmesan cheese, serve immediately! If you like extra heat, drizzle with a bit of the Calabrian chili oil.

Source: Craving California