Fridge Friday: Tagliatelle with a Spicy Beef Bolognese



Mama mia! It’s been a while since I last posted a pasta recipe, which is funny considering I eat it at least once a week. I figured Fridge Friday would be a good occasion to post one, since I usually turn a lot of leftovers into pasta sauces. So for this second edition, I came up with a twist on a classic bolognese, using leftover beef.

We had a big dinner at my house, with a delicious prime rib, that was so huge we couldn’t finish it. The next day, I simply chopped it up in my food processor, and turned it into a sauce. This time around, I added some spices to give it a little kick, and replaced the traditional carrots and celery with olives and artichoke hearts. Finally, the type of pasta matters because some hold the sauce better than others. I chose tagliatelle because it’s large enough to really soak up the sauce, and let’s be real, that’s the yummiest part!


Once again, this recipe really turns the leftovers into another kind of dish, which is always my aim when trying to empty my fridge. This makes a hearty bolognese, perfect for a cold and rainy summer day, where you want anything but a salad. With plenty of flavors, and protein, it’s sure to please and keep you full for the afternoon. Bon appétit!


Total time: 20 minutes


  • 80g of tagliatelle (or any pasta of your choice)
  • leftover beef (as much as you want!)
  • 1/4 yellow onion (minced)
  • 3 artichoke hearts (diced)
  • tomato sauce
  • olives
  • a pinch of cayenne pepper
  • chopped fresh basil
  • salt & pepper


  1. In a medium pot, put salted water to a boil.
  2. Meanwhile, heat some olive oil in a pan. Sauté the onion until lightly brown, add a splash of water, and let it evaporate.
  3. Put the meat in a food processor, and grind until it’s chopped up in tiny pieces. Sauté the meat with the onion for about a minute or two. Add the olives, diced artichoke hearts, tomato sauce, cayenne pepper, fresh basil, and salt & pepper. Let the bolognese reduce on medium-low heat.
  4. When the water is boiling, cook the pasta for the time indicated on the package (about 10 minutes).
  5. Taste the pasta to make sure it’s ready, drain it, and toss it with the sauce. Serve this spicy beef bolognese topped with freshly grated parmesan cheese, and enjoy!

TIP: This recipe is also delicious with leftover lamb! 




Temps total: 20 minutes


  • 80g de tagliatelles (ou de pates de votre choix)
  • restes de boeuf (autant que vous le souhaitez!)
  • 3 coeurs d’artichauts (coupés en dés)
  • 1/4 d’oignon blanc (émincé)
  • pulpe de tomates
  • une poignée d’olives
  • piment de cayenne
  • basilic frais
  • sel et poivre
  • huile d’olive


  1. Mettez de l’eau salée à bouillir dans une casserole.
  2. Pendant ce temps là, faites revenir l’oignon dans une poêle avec de l’huile d’olive. Une fois que l’oignon est doré, ajoutez un filet d’eau et laissez évaporer.
  3. Mixer la viande froide jusqu’à obtenir de tout petits morceaux. Ajoutez la viande dans la poêle, et faite la revenir avec les oignons pendant une minute ou deux. Ajoutez ensuite quelques olives, les coeurs d’artichauts en dés, la pulpe de tomates, une pincée de piment, du basilic frais, du sel et du poivre. Laissez la bolognese réduire à feu moyen.
  4. Lorsque l’eau bout, faites cuire les pates pendant le temps indiqué sur l’emballage (environ 10 minutes).
  5. Une fois prêtes, égouttez les, et mélangez les à la sauce. Servez cette bolognese avec du parmesan rapé et bon appétit!

TIP: Cette recette est aussi délicieuse avec de l’agneau! 


4 thoughts on “Fridge Friday: Tagliatelle with a Spicy Beef Bolognese

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