Bolognese bianco
A less traditional take on a family favourite
4
Serves
20 mins
Prep Time
30 mins
Cook Time
Recipe author
Kirsten McCaffrey
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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Ingredients
Bolognese bianco
500g Quality Mark lamb mince
2 garlic cloves
minced
1 onion
diced
1 cup white wine
3 sprigs fresh thyme
leaves picked
1 Tbsp Italian parsley
chopped
1 small fennel
thinly sliced, tops reserved
1 cup chicken stock
½ cup peas frozen
½ cup edamame beans
¼ cup cream
300g wholemeal pasta
we like penne
1 Tbsp lemon juice
A handful Parmesan cheese
grated
Method
Method
1
Cook the pasta according to packet instructions until al dente. Keep ½ cup of pasta water, drain and keep aside.
2
Heat oil in a heavy pan, add the lamb mince and cook, crumbling as it browns for about 5 minutes.
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3
Add the garlic, onion, and fennel slices – sauté for 2-3 minutes and then add in the wine.
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4
Stir, scraping the bottom of the pan to get all the good bits and simmering the wine until it’s nearly evaporated.
5
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.
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6
Remove the lid, add the green vege, cream and a handful of grated parmesan. Simmer away until it’s thickened.
7
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.
8
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.
Energy
3088kJ (738 kcal)
Protein
45.0g
Total Fat
32.5g
Saturated Fat
13.0g
Carbs
48.9g
Dietary Fibre
13.5g
Sodium
376mg
Iron
6.1mg
Zinc
6.9mg
Vitamin B12
1.7µg
