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Pappardelle Bolognese Pasta with Himalayan Seasoned Salt - Cluck & Squeal Seasonings and BBQ Rubs.

Pappardelle Bolognese Pasta with Himalayan Seasoned Salt

Cluck & Squeal Himalayan Seasoned Salt is more than just a condiment; it's a passport to a global taste adventure. The Himalayan salt, revered for its mineral richness, provides a solid foundation, while the carefully curated mix of international spices adds depth and complexity. The result is a seasoning that enhances the natural goodness of ingredients.

Cluck & Squeal Himalayan Seasoned Salt was simply designed to replace your salt in your favourite dishes. In our past recipes we make base ingredients with our Himalayan Seasoned Salt like our smoked dehydrated fresh hot peppers that are preserved in olive oil and the smoke roasted beef bone marrow broth. 

Whether you're a seasoned chef or a home cook, our Himalayan Seasoned Salt is your secret weapon. Sprinkle it on roasted vegetables for a burst of savory goodness, rub it onto meats to impart a nuanced and aromatic profile, or use it to enhance the flavours of soups, stews, and sauces. It's endless!
Cluck and Squeal Seasoned Salt


  • 1 lb of ground veal (or your choice of protein)
  • Cluck & Squeal Himalayan Seasoned Salt Tasty Hot (if you want a bit of heat) 
  • 3 - 4 cups of beef bone broth - (RECIPE COMING SOON)
  • 2 tablespoons of butter
  • 3/4 cup of chopped sweet onion
  • 1/3 cup of red wine
  • 2 cloves of garlic 
  • 2 - 2.5 cups of crushed tomatoes 
  • Garnish with finely chopped Italian parsley 


  1. Season 1lb of ground veal with 1 tablespoon of our Himalayan Seasoned Salt, dry marinate for 20min to 1 hour. (Made for perfect measure) 
  2. Melt 2 tablespoons of butter with 2 tablespoons olive oil and sauté 3/4 cup chopped sweet onions and 2 cloves of minced garlic on medium heat
  3. When the onions are translucent add 1/3 cup red wine on medium high heat for 2 to 3 minutes.
  4. Add the pre-seasoned ground veal to the pan and reduce the heat to medium low.
  5. Once the ground meat is 50% cooked through add preheated beef bone marrow broth, approximately 3 to 4 cups (we smoke roast our beef bones so we bring the fire to our dishes made inside the kitchen)
  6. Simmer on high break up the ground veal for desire texture and tenderness
  7. Add 2 - 2.5 cup of high quality strained or crushed tomatoes and increase the heat to medium to begin reducing the sauce, approximately 10 to 15min  (beginning of the thickening process).
  8. Add Cluck & Squeal Tasty Hot seasoning or prepared chili oil and half a minced chili (for taste), incorporate well.
  9. Boil your favourite pasta.  I made fresh egg noodles called,  Pappardelle which is perfect for the Bolognese sauce (meat sauce).
  10. Add 2 to 3 tablespoons of grated Parmigiana Reggiano to the meat sauce and incorporate well.
  11. Once your pasta is Al dente (75% cooked) transfer the pasta to the meat sauce and continue to cook and reduce on medium high heat until the sauce begins to thicken just enough to coat stick to the pasta noodles, remove from the heat and plate the pasta.
  12. Garnish with a favourite cheese (We used Montebello from Udder Way cheese company) and topped some fresh chopped parsley. ENJOY!

TIP: Use any type of pasta you like! For some extra heat, sprinkle some Tasty Hot on top of the Pasta! 

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