Panamanian Recipe for Bolognese Spaghetti

Our friend Chef Felipe Milanés is a renowned Panamanian chef and restaurateur known for elevating Panamanian cuisine with modern techniques and Caribbean influences.

We partnered with him on this special recipe. Hope you enjoy it!

Bolognese Pasta with Mo’s Heat Sauce

Serves: 6 people

Ingredients

Pasta

• 1.5 pounds spaghetti or linguine
• 6 quarts water
• 4 tablespoons salt (the water should taste like the ocean)

Bolognese Sauce

• 3 tablespoons olive oil
• 3 tablespoons Mo’s Heat Sauce “The Sinker”
• 1.5 pounds ground beef
• Salt to taste

Mirepoix & Flavor Base

• 1½ medium onions, finely diced
• 4 garlic cloves, minced
• 3 celery stalks, finely diced
• 1½ teaspoons dry oregano
• 3 tablespoons tomato paste
• ¾ cup red wine
• 6 ripe tomatoes, crushed by hand
• 1 small parmesan rind or cheese crust
• 1 cup grated parmesan cheese

To Finish

• Mo’s Heat Sauce “The Cutter”
• Extra grated parmesan cheese
• Optional: fresh parsley or basil

Step-by-Step Procedure

1. Step 1 – Cook the Pasta
   1. Bring a large pot of water to a rolling boil.
   2. Season aggressively with salt.
   3. Add the spaghetti or linguine.
   4. Cook for about 7–8 minutes until al dente.
   5. Reserve 1 cup of pasta water before draining.
   6. Drain pasta and lightly toss with a little olive oil to prevent sticking.
2. Step 2 – Brown the Beef
   7. Heat a large heavy-bottom pan over medium heat.
   8. Add olive oil.
   9. Add Mo’s Heat Sauce “The Sinker.”
   10. Let it cook for about 30 seconds to bloom the flavors.
   11. Add the ground beef.
   12. Season lightly with salt.
   13. Cook until deeply browned and caramelized.
   14. Remove beef from the pan and reserve.
3. Step 3 – Build the Flavor Base
   15. In the same pan, add onions, garlic, and celery.
   16. Cook slowly for 6–8 minutes until soft and aromatic.
   17. Add oregano.
   18. Add tomato paste and cook for 2 minutes until darker in color.
   19. Deglaze with red wine.
   20. Reduce the wine by half.
   21. Add another small splash of “The Sinker.”
4. Step 4 – Finish the Sauce
   22. Return the beef to the pan.
   23. Add crushed tomatoes.
   24. Add the parmesan rind.
   25. Lower heat and simmer gently for 25–35 minutes.
   26. Stir occasionally.
   27. If needed, add a little reserved pasta water for consistency.
   28. Taste and adjust salt.
5. Step 5 – Combine Pasta & Sauce
   29. Add cooked pasta directly into the sauce.
   30. Toss until fully coated.
   31. Add grated parmesan cheese.
   32. Mix until glossy and rich.
6. Step 6 – Plate
   33. Twirl pasta into bowls or plates.
   34. Spoon extra bolognese on top.
   35. Finish with more parmesan cheese.
   36. Add a final touch of Mo’s Heat Sauce “The Cutter.”
   37. Optional: garnish with parsley or basil.

Portion Size

• Approximately 4 ounces pasta per person
• About 4 ounces bolognese sauce per person