Pasta alla Bolognese
By Chef Silvia Leo
For 6 People
1 hour
Gluten, Celery, Sulphites. May contain traces of Soya.
Utensils & Essentials
Large saucepans, knife,
chopping board, olive oil,
black pepper,
salt to taste.
Ingredients
Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.
Gluten, Celery, Sulphites, May cointain traces of Soya
Gluten, Celery, Sulphites, May cointain traces of Soya
- 500g pasta (style might vary depending on stock available)
- 1 yellow onion
- 2 garlic cloves
- 1 carrot
- 400g lean beef mince
- 200g pork mince
- 100ml red wine
- 750g tomato passata (passata di pomodoro)
- 1 beef stock cube (or powder)
- 3 basil leaves
- olive oil, salt and pepper (not included)
How to make
Pasta alla Bolognese
IMPORTANT: if the meat is not completely defrosted, let it thaw completely in the fridge or at room temperature, then cook within 48 hours.
Finely chop the onion, garlic and carrot.In a large saucepan, warm 2 tablespoons of olive oil to a low-to-medium heat.
In a large saucepan, warm the olive oil to a low-to-medium heat.
Add the grated carrot, chopped onion and garlic, cook for about five minutes, until the onion is translucent. Make sure you don't burn the onion, just cook stirring occasionally.
Add the mince and cook until brown. Stir from the time to time.
Season with salt and pepper.
Add the wine and let evaporate, about 2 minutes. Add the passata and stir well, add the stock cube and the basil leaves.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Cover with a lid, transfer to your smallest burner, and let it cook at very low flame for at least 45 minutes. We reccommend cooking for longer, up to 2 hours, as this will allow the flavours to truly come out.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
