Step 1

Heat the olive oil in a large, heavy saucepan until shimmering. 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 and garlic, oregano, and chopped chilis, continue cooking until then onions become very soft about 5 minutes.

Step 2

Next, add in the tomato paste, cook for 5 minutes, stirring frequently then add in the crushed tomatoes.

Step 3

Cover and simmer over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to desired consistency. Stir more often towards the end of cooking so the sauce doesn’t burn.

Step 4

While the sauce is simmering cook the pasta in a pot of boiling salted water. Drain and set aside.

Step 5

Last, stir the heavy cream into the bolognese, taste, and season with more salt as necessary. Add in the cooked pasta. Divide between bowls, top with parmesan cheese, serve immediately! If you like extra heat, drizzle with a bit of the Calabrian chili oil.