Recipe

Orecchiette bolognese

Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy

  • 50 mins cooking
  • Serves 6
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Ingredients

Orecchiette bolognese
  • 1 tablespoon olive oil
  • 1 brown onion (150g), chopped coarsely
  • 4 clove garlic, chopped coarsely
  • 2 rindless bacon slices (130g), chopped coarsely
  • 200 gram button mushrooms, sliced thickly
  • 500 gram minced beef
  • 700 gram bottled tomato pasta sauce
  • 1 litre (4 cups) water
  • 1/2 cup (125ml) red wine
  • 300 gram orecchiette pasta
  • 1/2 cup (40g) coarsely grated parmesan cheese
  • 1/3 cup coarsely chopped fresh flat leaf parsley

Method

Orecchiette bolognese
  • 1
    Heat oil in large camp oven; cook onion, garlic, bacon and mushrooms, stirring, until onion softens. Add beef; cook, stirring, until browned.
  • 2
    Add pasta sauce, the water, wine and pasta; cook, covered, about 20 minutes or until pasta is cooked through.
  • 3
    Remove from heat; stir in cheese and parsley.