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Cook
20m
Ingredients
Method
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Step 1
Add 20g porcini mushrooms to a mug and cover with a few tablespoons of boiling water, until just covered. Set aside.
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For
3
M
I
20
g
Dried porcini mushrooms
100
g
Pancetta, cubed
500
g
Beef mince
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Mince 500g mince may seem a lot for 2 people in this recipe, and yes you may have a little bit leftover, but you buy them in packs of 500g so is it any help at all if I do a recipe using less? I don’t think so. If you have extra and you don’t want to eat it all, save some before you toss it with the pasta and pop it in the freezer. As for fat content, the higher the fat content, the tastier it will be, but I will leave that up to you to choose. It’s still good with 5% mince. I do tend to go for 20% as I love it that way. Drain the liquid As mentioned, liquid/moisture will prevent any crisping and turning golden. So after a few minutes when the beef has released some liquid, either drain through a sieve or use a spoon to remove it from the pan. The fat is useful of course but the liquid is not - you know what I mean when it releases liquid… Remove it! Wine Totally optional but if you do happen to have any wine open already, a slosh of wine here is welcome and it deglazes the pan so well. Tomato sauce I usually would use a plain passata if I had hours but when you’re short of time, finding little ways to add lots of flavour is key. So I like to use a passata that is enhanced with garlic, herbs or whatever elser rather than a plain 100% tomato one. Try to find one with no added sugar, just lots of tomato, garlic and herbs. Makes it so good.
Make this recipe even easier: If my recipes can try to convince you of one thing, it’s to use your blenders and food processors. I can’t tell you how much I love and use mine - I have a NutriBullet for blending and a Magimix as a larger food processor but this KitchenAid mini chopper is so good too for quicker, smaller things. So in this recipe, I just threw the veggies into my food processor and it blitzes them up in 10 seconds vs lots of chopping.
How to double the recipe: very easy, just double it all as above and continue on. I actually like making a batch with 1.5kg beef mince (tripling the recipe) as it freezes SO well and then you have more meals to go when ready with no effort.
What to do with leftovers: if you have leftovers, it reheats beautifully in the microwave or in a pan over medium heat with a splash of water to loosen it. If you have made a huge batch, you can make my pasta bolognese bake.
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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Add 20g porcini mushrooms to a mug and cover with a few tablespoons of boiling water, until just covered. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
20
g
Dried porcini mushrooms
100
g
Pancetta, cubed
500
g
Beef mince
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Mince 500g mince may seem a lot for 2 people in this recipe, and yes you may have a little bit leftover, but you buy them in packs of 500g so is it any help at all if I do a recipe using less? I don’t think so. If you have extra and you don’t want to eat it all, save some before you toss it with the pasta and pop it in the freezer. As for fat content, the higher the fat content, the tastier it will be, but I will leave that up to you to choose. It’s still good with 5% mince. I do tend to go for 20% as I love it that way. Drain the liquid As mentioned, liquid/moisture will prevent any crisping and turning golden. So after a few minutes when the beef has released some liquid, either drain through a sieve or use a spoon to remove it from the pan. The fat is useful of course but the liquid is not - you know what I mean when it releases liquid… Remove it! Wine Totally optional but if you do happen to have any wine open already, a slosh of wine here is welcome and it deglazes the pan so well. Tomato sauce I usually would use a plain passata if I had hours but when you’re short of time, finding little ways to add lots of flavour is key. So I like to use a passata that is enhanced with garlic, herbs or whatever elser rather than a plain 100% tomato one. Try to find one with no added sugar, just lots of tomato, garlic and herbs. Makes it so good.
Make this recipe even easier: If my recipes can try to convince you of one thing, it’s to use your blenders and food processors. I can’t tell you how much I love and use mine - I have a NutriBullet for blending and a Magimix as a larger food processor but this KitchenAid mini chopper is so good too for quicker, smaller things. So in this recipe, I just threw the veggies into my food processor and it blitzes them up in 10 seconds vs lots of chopping.
How to double the recipe: very easy, just double it all as above and continue on. I actually like making a batch with 1.5kg beef mince (tripling the recipe) as it freezes SO well and then you have more meals to go when ready with no effort.
What to do with leftovers: if you have leftovers, it reheats beautifully in the microwave or in a pan over medium heat with a splash of water to loosen it. If you have made a huge batch, you can make my pasta bolognese bake.
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