
BEEF BOLOGNESE AND PAPPARDELLE WITH ROCKET PESTO

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Earlier this year I reviewed the restaurant Manuka Kitchen and I had a really good supper there. They have now opened a sister restaurant in Connaught Village and they shared some of their recipes in Olive magazine .this one caught my eye. The restaurant Salt and Honey actually serve it with Wagyu beef but I am far too tight for that so just used normal mince. Just so you know - this recipe takes quite a while - just over 4 hours - so make sure you have enough time. In typical fashion, I didn't read this part and so nearly had a disaster!
ingredients
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serves: 6
1 onion, finely chopped
1 large celery stalk, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic crushed
Olive oil
200g cubed smoked pancetta
1 kg beef mine
100ml balsamic vinegar
300ml red wine
A quarter of red chilli, seeded and diced (I left this out)
300ml beef stock
100g cherry tomatoes, halfed
A handful of baby spinach
500g papparedelle
Rocket Pesto
60g pine nuts
100g rocket
1 clove garlic chopped
50ml extra virgin olive oil
40g Parmesan, grated (plus more to serve)
Servings Per Recipe: 6
Amount per Serving
Calories: 602
- Total Fat: 27 g
- Saturated Fat: 5.4 g
- Trans Fat: 0 g
- Cholesterol: 17.7 mg
- Sodium: 670.1 mg
- Total Carbs: 75.8 g
- Dietary Fiber: 11.6 g
- Sugars: 3 g
- Protein: 16.1 g
preparation

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