Recipe

Bolognese Linguine

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Bolognese Linguine

A rich bolognese sauce with celery, red wine and fresh tomatoes. Topped with parmesan and fresh parsley.




Ingredients to serve 2

  • 200g x linguine
  • 300g x steak mince
  • ½ x onion – peel and chop finely
  • 1 stick x celery – cut off ends and dice (5mm)
  • 2 cloves x garlic – crush, peel and chop finely
  • 40ml x red wine
  • 1 tbsp x tomato paste
  • 2 x tomatoes – chop finely
  • ½ cup x water
  • 1 tsp x cayenne pepper
  • ⅛ tsp x cinnamon
  • 3g x parsley – chop leaves roughly
  • 20g x parmesan – shave with a potato peeler
  • . x olive oil (from your pantry)
  • . x tin foil (from your pantry)
  • . x salt and black pepper (from your pantry)

Ingredients to serve 4

  • 400g x linguine
  • 600g x steak mince
  • 1 x onion – peel and chop finely
  • 2 sticks x celery – cut off ends and dice (5mm)
  • 4 cloves x garlic – crush, peel and chop finely
  • 80ml x red wine
  • 2 tbsp x tomato paste
  • 4 x tomatoes – chop finely
  • 1 cup x water
  • 2 tsp x cayenne pepper
  • ¼ tsp x cinnamon
  • 5g x parsley – chop leaves roughly
  • 40g x parmesan – shave with a potato peeler
  • . x olive oil (from your pantry)
  • . x tin foil (from your pantry)
  • . x salt and black pepper (from your pantry)

Method

Step 1

Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add linguine and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain (reserve a little of the cooking liquid for the mushroom sauce) and keep warm in a colander over a saucepan of hot water. Drizzle the linguine with a little olive oil to prevent it from sticking together.

Step 3

Place a pan on the stove on high heat with a small glug of olive oil. When hot, fry the steak mince with some salt until brown, about 4 minutes. Once the meat has a nice golden colour all over, add the red wine and cook until the wine has evaporated, about 1-2 minutes. Set the steak mince aside in a little bowl.

Step 4

Place the pan back on medium-high heat and add another glug of olive oil. Add the onion and celery and a little salt and cook until soft and translucent, about 5 minutes. Add the garlic, cinnamon and cayenne pepper (use as much or as little as you like, it has a slightly spicy kick), cook for 1 minute. Add the tomato paste and cook for another minute. Then mix in the tomatoes, water and steak mince and simmer for 10 minutes, until the sauce has thickened. Season to taste.

Step 5

Serve the bolognese spooned over the linguine. Top with some parmesan shavings, parsley and a fresh crack of black pepper.



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