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Spicy Spinach - Bolognese recipe

I am super excited that this is my first post here, so I decided to make it special. Today I will show you my take on a healthy "Spicy Bolognese Spinach Pasta"!

A couple of years ago a bunch of friends, my husband and I made a road trip from Rome to Como Lake. Our goal was to get to know the most places we could, eat pasta and drink some wine, one of those stops was the lovely and small Bologna which is obviously famous, among other things,  for their Bolognese dish! The food was SO GOOD that I wanted to share some of that with you.

I really hope you guys try this out at home, it’s easy to make and will be the perfect choice for a Saturday dinner with a glass of red wine.

INGREDIENTS (4 servings)

For the Bolognese:             

  • 1 pound Ground beef (organic and lean! You will notice the difference).

  • 1 Zucchini.

  • 2 Big juicy and organic tomatoes.

  • 1/2 Shallot (or 1/2 red onion).

  • 2 tbs of tomato paste.

  • 1/2 cup of Sun dried tomatoes.

  • 4 Chile de arbol peppers (if you can’t find this Mexican pepper you can use 1 tbs of pepper flakes).

  • 3 Cloves of garlic.

  • 2 tsp of Himalayan Salt (this type of salt has a lower sodium concentration per gram compared to others).

  • 1 tbs of ground black pepper.

  • 6 super big basil leaves.

  • 1/2 tbs of Rosemary.

  • 2 Cups of water.

  • 1 tbs of Parmigiano-Reggiano (or any other parmesan cheese you have).

  • 1 tbs of Coconut oil (you can also use extra virgin olive oil).

For the pasta        

  • 1 Bag of spinach long pasta, today I’m using spaghetti (8 Oz).

  • 1 tbs of Parmigiano-Reggiano (or any other parmesan cheese you have).


  1. Pour 2 cups of water into a medium pot on high heat. Once the water is boiling add 2 tomatoes, 4 chile de arbol pepper (or pepper flakes), 1 clove of garlic, salt and pepper. Put the lid on and let it boil for 15 minutes, after that time turn the heat off.  Once the water is not so hot, blend all the ingredients together without the water, the result should be a red spicy sauce which will be the base for the Bolognese. Let’s leave that aside for now.

  2. Chop the zucchini into thin slices, then use any grater you have to grate the onion (this is very important, otherwise the flavor could end up very different), add these ingredients into a large sauce pan with a tablespoon of coconut oil in medium heat for about 10 minutes until zucchinis are brownish. Right after this add the ground beef, all of the red spicy sauce you just made, 2 tablespoons of tomato paste, 1/2 cup of sundried tomatoes, 2 chopped cloves of garlic, chopped basil leaves, and season the mixture with rosemary, a tablespoon of parmesan cheese, black pepper and salt, let it cook for 20 minutes in a medium heat.

  3. Cook the pasta the way you usually cook it, for this recipe I’m using spinach spaghetti so I boiled the pasta for 12 minutes until al-dente. I personally don’t add any oil to the water I use and season the liquid with basil and rosemary but this is totally up to you.

  4. Plate everything together and add 1 tablespoon of Parmigiano-Reggiano to each individual dish and ENJOY!

See you next week!


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