Summer Bolognese with Lasagnette Pasta

Summer Bolognese with Lasagnette Pasta

Prep
15
Cooking time
90
Serves
6

Method

  1. Heat 2 Tbsp of the extra virgin olive oil in a large heavy-based saucepan over a low heat. Add onion, garlic and carrot. Cook for 5 minutes or until onion is soft and transparent. Transfer to a bowl and set aside.
  2. Add remaining oil to pan. Increase heat to high. Add beef and pork and cook for about 5 minutes, breaking up with a wooden spoon, until browned. Season.
  3. Reduce heat to medium. Add milk and cook, stirring occasionally, for 10 minutes or until milk evaporates. Add tomato paste and cook, stirring, for 3 minutes. Add wine, passata, chicken stock, sugar, bay leaves and cooked onion mixture. Season and stir to combine. Bring slowly to the boil, then reduce heat to low and cook, partially covered with a lid, stirring occasionally, for 1 hour.
  4. Meanwhile, to make tomato salsa, put tomatoes, shallot and basil into a large bowl. Add extra virgin olive oil and vinegar and toss to combine. Set aside for 10 minutes to allow flavours to infuse.
  5. Cook pasta in a large saucepan of rapidly boiling salted water following pack instructions until al dente. Drain and return to pan. Add half of the bolognese sauce and toss well to coat.
  6. Serve pasta topped with remaining Bolognese sauce, then spoon over a little of the tomato salsa. Garnish with basil and serve with remaining tomato salsa on the side.

Ingredients Chevron Icon

Main

  • 4 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, coarsely grated
  • 300g beef mince
  • 300g pork mince
  • Sea-salt flakes and freshly ground black pepper, to season
  • ½ cup milk
  • ½ cup tomato paste
  • 1 cup dry red wine
  • 700g passata
  • 250ml chicken stock
  • 1 Tbsp brown sugar
  • 1 fresh bay leaf
  • 500g dried curly fettuccine
  • Basil leaves, to garnish

Tomato salsa

  • 250g cherry tomatoes, quartered
  • 2 green shallots, thinly sliced
  • ¼ cup basil leaves, torn
  • 3 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
  • 1 Tbsp red wine vinegar