CHILLI BEEF BOLOGNAISE

Heat 1 tbs of rice bran oil and add 1 peeled and chopped onion , 2 tbs of minced garlic , 1 tsp of dried chilli flakes and 1 tbs of thyme leaves . Cook until the onion has softened . Now add 500 gm of mince season with salt and cracked pepper , use a wooden spoon to break up any lumps and cook until the mince is browned . Add 1/4 cup of basalmic vinegar , 2 tbs of tomato paste , 1 cup of beef stock and 2 x 400 gm cans of diced tomatoes . Slowly bring to a simmer over a low heat . Cook 500 gm of papperdelle pasta in a saucepan of salted boiling water until just 'el dente'. Drain and mix through the sauce mixture . Serve topped with finely grated parmesan cheese and basil leaves .