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Macaroni Pan with Bolognese Sauce – Maccheroni Alla Bolognese

5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

For the pasta:

  • 400 g Water
  • 8 g Chicken broth, Kraft bouillon
  • 120 g Macaroni, dried
  • 2 tbsp Extra virgin olive oil
  • 30 g Pecorino, grated, alternatively mountain cheese

For the sauce:

  • 50 g Bacon, lean
  • 50 g Carrot
  • 30 g Celery stalks, fresh or frozen
  • Butter, unsalted 2 tbsp
  • 125 g Ground beef
  • 1 tbsp Flour
  • 70 g Noodle broth
  • 70 g Chicken liver, (optional) 3

For seasoning:

  • Salt, pepper, nutmeg, freshly grated
  • 1 pinch Cayenne pepper
  • 1 tbsp Paprika powder, red, mild
  • 1 Clove
  • 2 small Bay leaves

Instructions
 

  • Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the pasta and cook al dente according to the instructions on the packet.
  • In the meantime, dice the bacon, carrot and celery stalks very finely. Put in a saucepan with the butter and fry gently. Add the minced meat in small portions and fry. Scatter the flour on top and mix in.
  • Let simmer for 20 minutes with the lid on, then remove the lid, take out the bay leaf and clove and simmer gently for 10 minutes without the lid.
  • Chop the optional chicken liver very finely and mix it into the sauce. Let simmer for another 3 minutes. Heat the olive oil in a pan and briefly fry the pasta in it. Distribute on the serving plates, pour the meat sauce over them and sprinkle with the pecorino cheese. Serve hot and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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