Fettuccine Bolognese with Pecorino Cheese presents a slightly enhanced version of Australia’s national dish “spag bol”. Fettuccine, sun-dried tomatoes and wonderful pecorino cheese lift the flavour to another level.
Fettuccine Bolognese with Pecorino Cheese
- dutch oven
- 1 kg beef mince, lean
- 500 g pork mince, or turkey mince
- 3 brown onions, finely diced
- 6 cloves Garlic, finely diced
- ⅔ tsp Basil, dry
- ⅔ tsp oregano dried
- ½ tsp thyme, dry
- 1200 g tomatoes can, diced, 3 tins
- 1 tbsp tomato paste
- 280 g sundried tomato, blitzed in food processor or finely chopped
- 250 ml chicken stock
- 2 long red chillies, finely sliced
- 40 g Pecorino Romano cheese, or parmesan, grated to serve
- 2 dash Olive Oil
- 2 bay leaves
- 640 g fettuccine, approx 80g per serve
- salt and pepper to season
- 1 garlic bread, option for the shopping list
- Heat olive oil in a large saucepan over a medium heat. Cook onion and chilli stirring occasionally, for 5 minutes or until softened. Add garlic and herbs, cook for 1 minute more or until aromatic. Add sun-dried tomatos and cook for 3 minutes. Push the onion mix to the side. Add beef and pork mince (500g or less at a time), cook over a high heat, breaking mince up with a spoon for 10 minutes, or until browned.
- Add tomato paste, cook stirring for 1 minute, then add stock (or wine or both), simmer until reduced by half. Add tomatoes and bring to the boil. Once boiling reduce heat and simmer gently for at least 30 minutes, or until thick. Season with sea salt and freshly ground black pepper.
- Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente. Drain well. Serve fettuccine topped with the bolognese and grated Pecorino Romano or parmesan cheese.
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