Pappardelle Bolognese

Cook Time: 1 hour 15 minutes

Difficulty: Medium
Serves: 4
Tagged in: Recipes

INGREDIENTS


For Bolognese Sauce                     

Olive oil – 2 tablespoons              

Celery 1 (chopped)

Onions 3 (chopped)

Carrots 2 (chopped)

Leeks 1 (chopped)

Lamb Mince 400 gms

Chicken Stock 2 cups

Rosemary 1 sprig

Tomato Pellati 2 tins

Salt 2 pinches

Black Pepper 1 pinch

 

For Finishing Pasta

Olive Oil 2 Tablespoons

Basil 2 Sprigs

Garlic 1 Spoon

Thai Red Chili 1 teaspoon

Parpadelle Pasta 1 packet

Tomato Pellati 2 tablespoons

Parmesan Cheese 2 Tablespoons

METHOD


METHOD                                             

For Bolognese Sauce                     

Heat olive oil in a pan. Add carrots in the stock and let it caramelise until golden                

Add in the celery and let cook for 2 minutes                        

Add in leaks and onions, along with rosemary sprigs                        

Let this mixture cook and caramelise.     

In a separate bowl mix lamb mince with chicken stock while cold and stir.

Add in the lamb mixture into the stock pot and stir occasionally                 

Once when the meat is all cooked add in Tomato Pellati. Cook well.

Season with salt & pepper                          

For Pasta                            

Drizzle olive oil in the pan and allow it to heat                    

Add Basil and let it sizzle, once browned remove the basil.            

Add in garlic and chilli.  

Add in the lamb bolognese and some extra tomato sauce                             

Let it cook to a chunky consistency                         

Season with salt and pepper                      

Add in the cooked pasta and allow to cook for a minute 

Finish off with grated parmesan cheese, black pepper and chopped rosemary                     

                                               

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