Name: One pot penne pork bolognese
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 2 red onions; 1 red capsicum, seeded; 6 cloves garlic, peeled; 2 Tbsp extra virgin olive oil; 500g pork mince; 2 Tbsp tomato paste; 400g can diced tomatoes; 2 cups beef stock; 2 tsp brown sugar; Sea-salt flakes and freshly ground black pepper, to season; 300g penne pasta; Grated parmesan, to serve

It’s inexpensive and easy – throw everything, including the pasta, into a big saucepan to get a deliciously simple one-pot bolognese!

Ingredients

2 red onions

1 red capsicum, seeded

6 cloves garlic, peeled

2 Tbsp extra virgin olive oil

500g pork mince

2 Tbsp tomato paste

400g can diced tomatoes

2 cups beef stock

2 tsp brown sugar

Sea-salt flakes and freshly ground black pepper, to season

300g penne pasta

Grated parmesan, to serve

Method

Using a Cook Processor fitted with the all-purpose blade (or refer to stovetop method, below), put onions, capsicum and garlic in the bowl. Pulse until chopped, then change to the stirring blade. Add 1⁄2 of the oil, then cook at 140°C, stirring occasionally, for 10 minutes or until softened and aromatic. Transfer to a medium bowl and set aside.

Put the remaining oil and mince in Cook Processor and cook at 140°C, stirring occasionally, for 5 minutes or until cooked. Add tomato paste, cooking for 2 minutes. Return cooked vegetables to Cook Processor, along with tomatoes, stock and sugar, then cook at 110°C, stirring occasionally, for 25 minutes. Season.

Add pasta and cook at 110°C, stirring occasionally, for 9 minutes. Stand for 3 minutes, then spoon into serving bowls. To serve, sprinkle with parmesan.

Stovetop Method

Step 1

In a large saucepan over a high heat, heat ½ of the oil. Add onions, capsicum and garlic and sauté for 10 minutes or until softened. Set aside.

Step 2

Put the remaining oil in pan along with mince and cook until browned. Add tomato paste, cooking for 2 minutes. Return cooked vegetables, along with tomatoes, stock and sugar. Simmer, stirring, for 25 minutes. Season.

Step 3

Add pasta and simmer for 9 minutes or until pasta is al dente. Stand for 3 minutes, then spoon into serving bowls. To serve, sprinkle with parmesan.

What is the difference between Italian bolognese and American bolognese?

Typically, Italian bolognese (also known as ragu) is a meat sauce and has a higher ratio of beef to tomato, making it much thicker than American bolognese.

What makes bolognese taste better?

Controversially, it is said that milk makes bolognese taste better and is often considered a secret weapon in authentic cooking. Milk helps to tenderise the meat while balancing flavours of wine and tomatoes, resulting in a richer and creamier sauce.

Is 1 hour enough for bolognese?

If it tastes good, then 1 hour is enough time! The longer you leave it on the stove to cook, the nicer it will taste.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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