First time buying fresh pappardelle from Lina Store and was
thinking to make some Italian pasta dishes at home. Have searched a couple of
recipes online, then I decided to go for Beef Bolognese as I wanted some thick
and hearty sauce to go with this broad, flat pasta. Adapted from Chef Pasquale Sciarappa’s Pappardelle Bolognese recipe that he made for Orsara Recipes, this is
my version to recreate it and it tasted totally delicious.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
: (portions for two)
-200g fresh pappardelle (or any pasta of your
choice)
-190g Sun-dried tomato paste from Sacla
-175g beef mince.
-1/2 onion, chopped.
-2 garlic cloves, chopped.
-1 cup dry white wine.
-4 bay leaves.
-5 cherry tomatoes, halved.
-Salt and black pepper to taste.
-Grated parmesan and fresh basil leaves to
sprinkle on top.
𝐂𝐨𝐨𝐤𝐢𝐧𝐠
𝐦𝐞𝐭𝐡𝐨𝐝 :
-Heat oil in a large non-stick pan over a medium
heat, add beef and mince and gently stir with a wooden spoon until browned.
-Reduce the heat, add chopped garlics and onions,
keep stirring for 2-3 minutes until soften.
-Pour in dry white wine, leave to bubble and cook
away.
-Add tomato paste, bay leaves, and halved
tomatoes, continuously stir and break up the cherry tomatoes.
-Add a pinch of salt and black pepper to taste.
-Reduce to the lowest heat, cover with a lid to
simmer for about 25 minutes. (stir occasionally.)
-When Bolognese is nearly ready, cook pappardelle
in a large pot of boiling salted water according to the packet instruction.
-Once pappardelle is al denta, drain and reserve
some cooking water, then move it to the pan, mix with Beef Bolognese sauce.
-Serve with grated parmesan and fresh basil
leaves if you like.
前幾天去Kings Cross的時候順便去Lina Store買了他們家手工的寬帶義大利麵，回程途中就一直盤算要拿來煮甚麼才好，後來在Youtube看了Pasquale Sciarappa老爺爺剛好有示範一道波隆那肉醬寬帶麵，就決定參照他的方法做牛肉番茄肉醬麵了！老爺爺有吩咐說如果要用市售的蕃茄醬的話，一定要買玻璃瓶裝的，絕對不能買罐頭的！他的話我有聽進去，另外我記得每次我在超市買蕃茄糊或番茄紅醬之類的東西，印象中都買到不甚好吃的，所以最後是拿了Scala的日曬番茄紅醬，這次煮出來的波隆那肉醬就很成功。還有我這回是一次煮了兩人份的，麵量夠多所以擺盤起來好像比較好看？！
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