Make-It Monday: Peaches Christ Pasta Bolognese

Hearty meat sauce, tropical fire, and a little grated magic on top.
Serves: 4 | Prep time: 15 min | Cook time: 1 hour (or longer for deeper flavor)

Why This Works:

Bolognese is all about depth—slow-cooked aromatics, umami-rich meat, a little acid, and cream. Peaches Christ brings searing heat and a bright stone fruit note that lightens and energizes the sauce without overpowering it. Paccheri, those big tubular pasta shapes, catch every drop. Finish with shaved cured egg yolk for salty, glossy richness that sets it over the top.

Ingredients:

For the sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1/2 lb ground beef
• 1/2 lb ground pork (or all beef)
• 1/4 cup dry white wine (optional)
• 1/2 cup whole milk
• 1/2 cup crushed tomatoes
• 1–2 teaspoons Peaches Christ hot sauce (to taste)
• Salt and pepper to taste

For the pasta:

• 12 oz paccheri (or rigatoni or pappardelle)
• Salt for boiling water
• Optional: 1–2 tablespoons pasta water for thinning sauce

To serve:

• Grated Parmesan cheese
• 1 cured egg yolk, grated over the top (optional but glorious)
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Make the sofrito.
   Heat olive oil in a large pan over medium heat. Add onion, carrot, and celery. Cook 8–10 minutes until soft and fragrant, stirring often. Add garlic and cook 1 more minute.
2. Add the meat.
   Increase heat slightly and add the ground meat. Season with salt and pepper. Cook, breaking it up, until browned. If using wine, pour it in and simmer until mostly evaporated.
3. Simmer the sauce.
   Stir in milk, crushed tomatoes, and Peaches Christ. Lower heat and let the sauce simmer gently, partially covered, for at least 30 minutes (up to an hour for more depth). Stir occasionally and add a splash of water or milk if it gets too thick.
4. Cook the pasta.
   Boil paccheri in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain.
5. Finish the dish.
   Add cooked pasta to the sauce, thinning with pasta water as needed to coat everything. Toss well.
6. Plate and top.
   Serve hot with Parmesan and a generous grating of cured egg yolk. Garnish with herbs if using.

Tips for Success:

• Can’t find paccheri? Rigatoni, tagliatelle, or pappardelle work beautifully too.
• Cured egg yolk adds umami and richness—sub with a drizzle of extra virgin olive oil if unavailable.
• Want it milder? Use just 1 teaspoon of Peaches Christ and balance with more dairy.