Bolognese with orecchiette
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Nut-free
Everyone needs a solid bolognese recipe up their sleeve, and this is a great one served with ‘little ears’ pasta for scooping all of that delicious sauce.
Ingredients
- 1 onion, roughly chopped
- 1 celery stick, roughly chopped
- 1 carrot, trimmed and chopped
- 3 garlic cloves, finely chopped
- 2 tbsp olive oil
- 150ml/5fl oz white wine
- 2 tbsp tomato purée
- 1 tsp oregano
- 1 bay leaf
- 1 Parmesan rind
- 400ml/14fl oz tomato passata or 400g tin whole tomatoes
- 250g/9oz beef mince
- 250g/9oz pork mince
- 125ml/4fl oz full fat milk
- 400g/14oz orecchiette
- 25g/1oz unsalted butter
- 30g/1oz Parmesan, to serve
Method
And the onion, celery, carrot and garlic to a blender and blend to a purée.
Heat the olive oil in a large, lidded sauté pan on a medium low heat. Add the onion purée and fry for 15–20 minutes, until soft but not coloured.
Add the wine and reduce, then add the tomato purée, herbs, Parmesan rind and tomatoes. Simmer for 10 minutes before stirring in the mince.
Add the milk and cover with a lid. Simmer gently for around 1½ hours until the meat is soft and the liquid has reduced.
When the bolognese is nearly ready, cook the orecchiette according to pack instructions. Drain and add to the bolognese with the butter, stirring to combine well. Serve in bowls with plenty of Parmesan.
