Bolognese bianco
A less traditional take on a family favourite
4
Serves
20 mins
Prep Time
30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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
1
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.
