Mafalda Corta Bolognese Recipe
Miniature lasagna ribbons, Italian beef ragu, basil, Bocconcini cheese, extra virgin olive oil
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Ingredients
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Pasta
Ragu
Cheese
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the mafalda corta pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Ragu
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- 3
Brown the Meat
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 7-10 minutes.
- 4
Add Wine and Tomatoes
Pour in the red wine and let it simmer for 2-3 minutes. Then add the crushed tomatoes, salt, and black pepper. Let the sauce simmer for about 20 minutes, stirring occasionally.
- 5
Add Basil
Stir in the fresh basil leaves, and adjust seasoning if necessary.
Assembly
- 6
Combine Pasta and Ragu
In a large bowl, combine the cooked mafalda corta pasta with the beef ragu, mixing gently to combine.
- 7
Serve
Plate the pasta and ragu mixture, and top with halved bocconcini cheese. Drizzle with extra virgin olive oil and garnish with additional basil if desired.