The bolognese glow-up: Three easy ways to elevate your favourite pasta dish
Say goodbye to basic bolognese with some simple additions that will make you fall in love with a classic all over again.
Cooking fennel and onion with vinegar and sugar until it caramelises adds a sweet richness to this beef bolognese sauce. Finish with a quick pesto parsley, and torn burrata, and suddenly, you’re in Flavour Town.
Ingredients
Caramelised fennel bolognese
¼ cup extra virgin olive oil
2 tbsp caster sugar
2 tbsp white wine vinegar
1 large fennel, finely chopped, fronds reserved
1 onion, finely chopped
500g beef mince
400g can chopped tomatoes
125ml (½ cup) red wine
2 tbsp tomato paste
1 small sprig bay leaves
Parsley pesto
1 cup parsley leaves
½ tsp fennel seeds
¼ cup finely grated parmesan
To serve
400g fettuccine
200g torn burrata, to serve
Method
To make the bolognese
Step 1
Heat a large heavy-based frying pan over high heat. Add 1 tbsp of oil, the sugar, vinegar, fennel (but not the fronds) and onion and cook for 6 minutes, or until starting to colour.
Step 2
Add the mince to the pan, season with salt and pepper and cook for 6 minutes, breaking up with a wooden spoon.
Step 3
Add the tomatoes, red wine, tomato paste and bay leaves. Bring the sauce to a simmer, then reduce heat to low and cook for 20 minutes, or until reduced slightly. Remove and discard the bay leaves.
To make the parsley pesto
Meanwhile, make the parsley pesto by combining the parsley, fennel seeds, parmesan, reserved fennel fronds and remaining oil in a small blender and blend until smooth.
To assemble
Step 1
Cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Drain.
Step 2
Serve the pasta topped with bolognese, a dollop of pesto and burrata.
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