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Poh’s Bolognese
15-10-2023
Australia is such a melting pot of culture and with that comes a huge variety of cuisines. A favourite in most Aussie homes is the good old Bolognese! We’re lucky enough to have one of Australia’s favourite cooks, Poh Ling Yeow’s version of a delicious Bolognese courtesy of her friend and MasterChef alumni, Andre Ursini.
One of things we love about Bolognese is how versatile it is. Dressed up or down it’s a meal that is always a crowd pleaser. A great weeknight meal for the whole family, it’s a cost-efficient meal that hits the spot, not to mention it’s superpowers of hiding veggies for unsuspecting children! This recipe is the kind of Bolognese that takes some extra time, an opportunity to spend time in your home, and your kitchen, which is a place we love in all our homes.
All Arden Homes kitchens are exclusively equipped with all-electric features, including induction cooktops. These kitchens seamlessly blend style and functionality, showcasing a contemporary design. A standout feature is the inclusion of walk-in pantries, offering ample storage and organizational possibilities. We understand how much time you and your family spend in the kitchen, which is why so much emphasis is put into the design of this area of our homes.
Every good cook knows that starting with a clean kitchen is a recipe for success and thanks to our thoughtful kitchen design, you will always have enough cabinets for your pots and pans, saucepans and even your Thermomix!
Now time for the delicious recipe! The great thing about this Bolognese is you an prepare the sauce ahead of time, and if you decide to serve it at a dinner party you can have the sauce simmering away while you cook your fresh hand made pasta. You will need a pasta maker for the recipe below, which will be a breeze to store in your walk-in pantry in your Arden home!
RAGU DI BOLOGNA WITH SILK HANDKERCHIEFS
Bolognese
Pasta – Silk Handkerchiefs
Method:
Combine the butter, onion, carrot, and celery in a large heavy-based non-stick saucepan over medium heat and sauté until soft and very slightly coloured then remove from the heat.
Heat the oil in a medium non-stick frypan over medium heat and cook the beef, pork, sausages, and pancetta until dry and slightly browned. Transfer to the large saucepan of aromatics and return to a low heat. Add the bay leaves and wine and cook until most of the liquid has evaporated and the surface of the meat is shiny. Add the tomato paste, stir through the meat, and cook for another 2 minutes. Add the milk and reduce until a quarter of the liquid has evaporated. Do not stir the pan until the milk has reduced.
Cook for 2 hours, gradually adding the chicken stock and gently folding the mixture occasionally. Reduce until the sauce is thickened, then turn the heat off, cover and set aside.
To make the handkerchiefs, combine the semolina, flour, and salt in a medium mixing bowl. Make a well at the centre and add the eggs and olive oil. With clean hands, use a circular motion to gradually gather the flour into the centre, until you have a rough dough.
Tip the contents of the bowl onto a clean benchtop and knead for about 5 minutes, adding a little water or flour if needed, until you have a smooth ball that doesn’t stick to the bench. Cover with cling wrap and set aside to rest for 30 minutes.
To make the pasta, set the pasta machine on the 1st notch (the thickest setting) and feed the dough through the rollers. Fold the dough into thirds and repeat the process several times until the dough is smooth, flouring it lightly in between rolling if necessary. This is called laminating. Adjust to the 2nd notch, which will roll the pasta thinner again, and then finally the dough should be rolled through on the 3rd notch.
Cut the pasta sheets into 10cm squares and place on a floured tray, making sure there is space between each piece, and set aside.
To cook the pasta, bring a large pot of salted water to the boil (using 1 tablespoon of salt per litre of water). Throw a few pasta squares at a time into the pot and cook for 2-4 minutes or until al dente.
Meanwhile, bring the sauce to a gentle simmer. Fish the pasta out with tongs and transfer straight into the saucepan of sauce. Fold the sauce gently over the pasta, divide into portions and garnish with parsley and Parmigiano Reggiano to serve.
Special Equipment required: Pasta maker
*Available from most supermarkets and gourmet stores