Beef Bolognese Pasta
The Meatmen
October 26, 2021
Everyone’s got that one special ingredient that makes the Bolognese they grew up with the best. Ours has got to be the carrots and half-half minced pork and beef.
Cooked in the beautiful and functional cookware by Smeg, the Bolognese sauce gets to simmer and the flavours really meld together. This hack has revolutionised how we make pasta sauces! Smeg’s Casserole dish makes cooking on stove to oven a breeze, with no extra dishes to wash. Toss pasta of your choice and this sauce together in its Frypan for the perfect sauce-to-pasta ratio.
BTW, Smeg is launching their first cookware series! Check out their pop up at Takashimaya, B1, from 12 – 31 Oct 2021 or here.
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Ingredients
Adjust Servings
| 1tbsp Olive oil | |
| 3stalk Celery (diced) | |
| 2Carrots (diced) | |
| 2Onions (diced) | |
| 200g Pancetta/Bacon | |
| 600g Minced Beef | |
| 400g Minced Pork | |
| 200ml Dry Red Wine | |
| 4tbsp Tomato Paste | |
| 600ml Chicken Stock | |
| 2Bay leaves | |
| Salt and Pepper to taste | |
| Pappardelle pasta | |
| Parmesan Cheese |
Directions
1.
In a Casserole pot add Olive oil, add in pancetta/bacon and cook until lightly browned the fat is rendered. Add in diced celery, carrots and onions, stir and cook until onions are slightly translucent.
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2.
Add in minced beef and pork, season with salt and pepper. Stir and cook until the meats are cooked. Add in tomato paste and continue to cook until the moisture in the pot has mostly evaporated.
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3.
Add in red wine to deglaze the pan, and continue to cook it down until the alcohol has fully evaporated.
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4.
Add in chicken stock, bay leaves and bring to boil.
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5.
Turn off the heat and transfer the pot into an oven at 150°C to cook for 2-3 hours.
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6.
Once Bolognese sauce is done, cover and set aside for use anytime.
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7.
Add 2 ladles of Bolognese sauce and 1 portion of cooked Pappardelle to a flat pan.
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8.
Add some pasta water, mix well and coat the sauce evenly. Top with parmesan cheese and mix well.
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9.
Serve and top with more Parmesan if desired.
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