Bolognese bianco
A less traditional take on a family favourite
Serves
4
Prep Time
20 mins
Cook Time
30 mins
A staple in most Kiwi households, bolognese has long been in the pasta-lovers' recipe repertoire. This recipe is a little less traditonal, and tomato-less. Made with cream and parmesan, it's nearly like a stroganoff with a big flavour and a creamy texture. Add in spring vegetables, such as edamame, peas and fennel and you've got a delicious springtime pasta.
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ShareIngredients
500g Quality Mark lamb mince
2 garlic cloves
minced1 onion
diced1 cup white wine
3 sprigs fresh thyme
leaves picked1 Tbsp Italian parsley
chopped1 small fennel
thinly sliced, tops reserved1 cup chicken stock
½ cup peas frozen
½ cup edamame beans
¼ cup cream
300g wholemeal pasta
we like penne1 Tbsp lemon juice
A handful Parmesan cheese
grated
Method
Cook the pasta according to packet instructions until al dente. Keep ½ cup of pasta water, drain and keep aside.
Heat oil in a heavy pan, add the lamb mince and cook, crumbling as it browns for about 5 minutes.
Add the garlic, onion, and fennel slices – sauté for 2-3 minutes and then add in the wine.
Stir, scraping the bottom of the pan to get all the good bits and simmering the wine until it’s nearly evaporated.
Add in the herbs and chicken stock. Bring to the boil to combine the flavours and then reduce to a simmer, for about 20 minutes until about ¾ cup of liquid is left.
Remove the lid, add the green vege, cream and a handful of grated parmesan. Simmer away until it’s thickened.
Add the drained pasta in, toss together with the ragu and sauce. If it's a little too thick, add a little of the reserved pasta water to help things along.
Sprinkle parsley and fennel fronds on top and serve with a little extra Parmesan on the side.
Nutrition Information per Serving (504g)
This nutrition analysis is based on 4 serves. To stretch and balance out this meal, serve with plenty of seasonal vegetables and freeze any leftovers.
