The Ultimate Pasta Challenge

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bologne recipe

Pasta is one of the most versatile options for a quick meal, but how do you eat this staple?

Do you use the sauce to boost your veggie intake for the week, or do you prefer to rustle up a creamy carbonara or a comforting pasta bake? Do you like spicy seafood with pasta, or indulgent cheese sauces?

This month, the Foodies100 is looking for your best and tastiest recipes for pasta. To get us started, we’re kicking off with my personal favourite – bolognese, as demonstrated to me by the chef at the Florence Cookery School earlier this year. In Florence, bolognese is kept simple and tasty, without many of the ingredients that are commonly found in British recipes. Do you have a better bolognese?

Whatever your favourite pasta recipe, please do share it in the Linky at the bottom of this post.

Bolognese Sauce (serves six)

  • Half cup of extra virgin olive oil 
  • 1 medium red onion 
  • 1 carrot 
  • 1 stick of celery
  • 2.5lb minced 80% lean beef (or a 50/50 mix of beef and pork) 
  • 1 glass of Chianti wine 
  • 3/4 cup of tomato paste 
  • 1.5 cups of hot water (ideally the water used to boil the pasta) 
  • 2tsp sea salt 

To make the sauce

  1. Finely chop the onion, celery and carrot 
  2. Heat the oil in a large frying pan and saute the chopped vegetables for 5 minutes 
  3. Add the beef and pork to the pan, separate using a fork, and brown for 10 minutes 
  4. Pour in the wine and turn up the heat to high until it has evaporated 
  5. Add the tomato paste, hot water and salt, and stir well. 
  6. Reduce to a medium-low heat, leave to simmer for 40 minutes, and serve. 




If you have an idea for a recipe linky please let us know in the comments.

Sally is the publisher of Foodies100, the UK's largest directory of brilliant UK food and drink blogs and bloggers. Every day of the week, we promote the UK's best and most exciting blogs about food and drink.

Discussion2 Comments

  1. I asked hubby what he thought our best pasta dish was – and we couldn’t agree, so I have brought both to the table! The Carbonara for egg sensitive husbands, which solved his problems with raw egg in a Carbonara sauce – and our favourite fallback position where pasta is concerned, Bacon & Leek Pasta. 🙂

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