Lunch, dinner, family gathering
- 500g penne pasta
- 250g beef mince
- 200g pork mince
- 30ml olive oil
- 300ml milk
- 1 lrg onion-finely chopped
- 3 cloves garlic-chopped
- 30g tomato paste
- 1tsp chopped oregano
- 2tsp chicken stock powder
- 100ml water
- 30ml extra virgin olive oil
- salt and black pepper to taste
- 25g grated parmesan
- micro herbs (optional)
Step by Step Instructions
We’re going to make a creamy pasta bolognese sauce without using cream.
Let’s start by heating a medium pot or large frying pan over high heat for 2mins. Add olive oil and onions and cook for 3mins or until lightly browned.
Add both varieties of mince to the pan, season, and fry over high heat for 3mins, stirring as you do so.
Continue cooking over high heat and add the garlic, oregano and tomato paste. Stir through and cook for 2mins.
Add stock powder, milk and water to the pan and bring to a simmer. Season with salt and pepper lightly, reduce the heat to medium and cook for 8-10mins until the liquid has been reduced by half. Remove the pan from the heat once cooked. Taste for seasoning.
Put a large pot of salted water on to boil.
As soon as the water is boiling, add the pasta and cook until al dente stirring occasionally.
Once the pasta is cooked, strain it into a colander.
Add the pasta to the sauce and over high heat, cook, reduce and flip or stir the pasta until all the sauce coats the penne pasta.
Cooking the cooked pasta and sauce together ensures the dish absorbs the juices and thus makes for a tastier fully flavoured dish.
Once the sauce has been cooked down with the pasta for at least 2mins, remove it from the heat and leave it to rest for 1-2mins. This is another critical step that will improve flavour.
As the pasta rests it cools and absorbs more juices. Notice how the second helping of pasta always tastes better than the first?
To serve I sprinkle parmesan, extra virgin olive oil and freshly milled black pepper over the dish.
Cut them and arrange them over the pasta if using micro herbs for mouthfeel, texture, and flavour.
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