Beef mince Italian

Ottolenghi's quick and easy bolognese recipe

Name: Ottolenghi's quick and easy bolognese recipe
Yield: 6
Cuisine: /italian
Ingredients: 680g beef mince, at least 15 per cent fat; 450g pork mince; 1/3 cup (95g) tomato paste; 1/4 cup (70g) harissa paste; 2 tbs Worcestershire sauce; 1 tbs ground cumin; 1 tbs ground coriander; 1/3 cup (80ml) olive oil; 60g parmesan, finely grated; 60g Pecorino Romano, finely grated; 1 carrot, peeled, halved lengthwise, sliced; 1 small onion, roughly chopped; 2 large roma tomatoes, roughly chopped; 4 garlic cloves, peeled, roughly chopped; 3 cups (750ml) chicken stock; 100ml double cream; 225g dried manicotti or cannelloni pasta, roughly chopped in half, crosswise; 1/4 cup firmly packed chopped parsley, plus extra to serve

3 ratings

https://healthimprovements.info/recipes/one-pan-pasta-harissa-bolognese/umrl4amk — One-pan pasta with harissa bolognese

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by Yotam Ottolenghi

Mar 18, 2020

"From start to finish, this bolognese is made in one roasting pan – the pasta cooks directly in the sauce. It may seem counterintuitive to chop dried manicotti or cannelloni, but there is a method to the madness: it’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is
especially nice, but any kind will work – just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like." - Yotam Ottolenghi.

680g beef mince, at least 15 per cent fat
450g pork mince
1/3 cup (95g) tomato paste
1/4 cup (70g) harissa paste
2 tbs Worcestershire sauce
1 tbs ground cumin
1 tbs ground coriander
1/3 cup (80ml) olive oil
60g parmesan, finely grated
60g Pecorino Romano, finely grated
1 carrot, peeled, halved lengthwise, sliced
1 small onion, roughly chopped
2 large roma tomatoes, roughly chopped
4 garlic cloves, peeled, roughly chopped
3 cups (750ml) chicken stock
100ml double cream
225g dried manicotti or cannelloni pasta, roughly chopped in half, crosswise
1/4 cup firmly packed chopped parsley, plus extra to serve

Method

1.

Preheat oven to 245°C. Place the beef mince, pork mince, tomato paste, harissa, Worcestershire sauce, cumin and ground coriander in a large roasting pan about 38cm x 23cm in size, with 1/4 cup of the oil, two-thirds of the parmesan, two-thirds of the pecorino, 1 3/4 tsp salt flakes and plenty of pepper
2.

Place the carrot, onion, tomato and garlic in a food processor and blitz until finely chopped. Add to the beef mixture and mix to combine. Transfer to the oven and bake for 25 minutes or until browned on top and sizzling. Reduce temperature to 190°C.
3.

Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top of the meat mixture, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn’t burn. Push as much of the pasta under the surface of the sauce as possible (you won’t be able to submerge it all).
4.

Bake, stirring halfway through cooking, for 25 minutes or until pasta is tender.
5.

Remove pasta bake from the oven, stir in the parsley, sprinkle with the remaining 20g parmesan and pecorino and drizzle with the remaining 1 tbs oil. Bake for 8 minutes or until the top is crisp in parts and beginning to brown. Sprinkle with extra parsley and set aside for 10 minutes to cool slightly, so the sauce soaks in, before serving.