Mafaldine Bolognese Recipe
Long Wavy Ribbons of Mafaldine Pasta Tossed with House Bolognese Alla Rosa with Heirloom Tomato, Fresh Herbs, Ricotta Cheese & Cracked Pepper.
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Ingredients
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Pasta
Bolognese Sauce
To Serve
Method
Cooking the Pasta
- 1
Cook the Mafaldine Pasta
Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
Making the Bolognese Sauce
- 2
Sauté the Vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3
Brown the Meat
Add the ground beef and ground pork to the skillet. Cook until browned, breaking it apart with a spoon, about 7-10 minutes.
- 4
Add Flavorings
Stir in the minced garlic and cook for another minute until fragrant.
- 5
- 6
Season the Sauce
Add dried oregano, salt, and freshly cracked black pepper. Reduce the heat to low and let the sauce simmer for 20-25 minutes until thickened. Stir in the fresh basil and parsley before removing from heat.
Combining and Serving
- 7
Combine Pasta and Sauce
Add the drained mafaldine pasta to the Bolognese sauce. Toss well to coat the pasta. If the sauce is too thick, add a little reserved pasta water to achieve desired consistency.
- 8
Plate the Dish
Serve the pasta in bowls. Top each serving with a generous dollop of ricotta cheese, a sprinkle of fresh basil, and cracked black pepper to taste.