There are days that you really feel in the thick of grumpy housewifery: the weather is a murderous 34 degrees, you’re sweaty and sticky, and you’ve handled your morning’s quota of tantrums.
The heat messes with you that much that you just want to salvage the day with a nibble on your familiar stash of chips and guzzle chilled drinks for dinner.
Before you head for it in wanton abandonment, consider this ramped-up version of a bag of chips, befitting of housewife glamory. Fries… bolognaise fries no less: a worthy suitor in pursuit of you and your now topsy-turvey appetite, charming you back on your swinging heels till you’re good to dance again.
Turn on the heat even further with a signature bunch of jalapeños thrown in for good measure. The jalapeños are the star of this dish: it makes hot even hotter! Keep the rest of the sauce (if there are leftovers or make a double batch of this) for a truly good siesta where you can kick back, hang up your feet and relish time with a pasta dinner already pre-prepared. Now, that’s royal.
2 Tbs olive oil
500g ground beef
salt and pepper, to taste
5 pieces of bacon, sliced
1 yellow onion, diced
1 carrot grated
5 garlic cloves, minced
1 can tomato paste
3 cans diced tomatoes
1 cup chicken broth
1 cup milk
3 tbsp of chilli jam (sub w sweet chili sauce)
3 tbsp Jalapeños (adjust to taste)
1 bag Frozen French Fries
1/3 cup shredded mozzarella cheese
sliced green onions for garnish
A dash of sour cream
1. In a Dutch oven or large pot, heat 1 tablespoon of olive oil over medium-high heat. Add ground beef, and cook until meat is browned. Season with salt and pepper.
2. Drain meat and transfer to a large bowl.
Add bacon to the now empty pot and cook until crisp. Transfer to the bowl of meat.
3. Reduce heat to medium and add the remaining tablespoon of olive oil. Add onions and carrots and cook until onions are clear and soft. Add the garlic and cook until fragrant, stirring for about 1 minute.
To the pot, stir in tomato paste and broth. Cook down for about 5-8 minutes.
Now add the milk, tomatoes and bay leaf,and stir until combined.
4. Return meats to the pot and season with salt and pepper if needed. Reduce heat to medium-low and bring sauce to a simmer. Cook down until the sauce becomes dark and thick – about 1.5 hours. Discard bay leaf and serve over French Fries. Top with cheese, sour cream and sliced green onions.