Serves 4. Great with garlic bread on the side.
- 350g macaroni pasta
- 2tbsp butter
- 1 garlic clove
- 1tsp English mustard
- 3tbsp plain flour
- 500ml milk
- 250g mature cheddar
- 50g parmesan
- Preheat the oven to 180C
- Boil the pasta for 2mins less than the cooking time, and drain
- Meanwhile, melt the butter in a saucepan (slightly bigger than the pan to fit the pasta)
- Add the garlic and mustard, and cook for 1 minute
- Stir in the plain flour
- Cook for 1 more minute, then slowly add the milk, whisking the whole time
- Simmer for 5 minutes, whisking the whole time until the sauce thickens
- Take it off the heat and stir in most of the cheddar, and half of the parmesan
- Taste and season the sauce
- Stir in the pasta and tip into an ovenproof dish
- Sprinkle the rest of the cheese on top and bake for 20mins or until golden on top
Makes enough to fill about 30-35 small ravioli
- 350g peeled and chopped butternut squash (2cm cubes)
- Olive oil
- Sea salt
- Black pepper
- 1/2 small red onion, peeled and thinly sliced
- 15-20g pecorino/grana padano cheese
- Ground nutmeg/ground cinnamon
- Preheat the oven to 200C/180C Fan/Gas 6
- Place the butternut squash in a large bowl with about 2stp olive oil, season with salt and pepper, mix it up.
- Tip the pieces onto a baking tray and roast in the oven for 18-20mins.
- Meanwhile, add the onion slices to the bowl used to season the squash. Drizzle another teaspoon of olive oil and season to taste.
- Once the butternut squash has had 20mins, sprinkle the onion slices over it and cook for another 10mins.
- Leave it to cool for 5mins and then tip it into a high sided bowl. Blend it into a puree with a hand blender.
- One completely cool, stir in the cheese and season to taste with salt, pepper and nutmeg. I also like to add a dash of ground cinnamon.
Serves 4-6 people.
Chef’s tip: Make this at least 3 hours before you plan on eating it. The flavours will develop the longer you leave it.
- 500g beef mince (a bit less/more works just fine if you can’t get the exact weight)
- 100ml(ish) red wine
- 1 medium onion, thinly sliced
- 2 cloves of garlic, minced or finely chopped
- 1/2 a celery stick, diced super small
- 1 sprig of fresh rosemary, chopped (use 1 tsp dried if you haven’t got fresh)
- 2 tins of plum tomatoes (chopped tomatoes are also fine)
- 100g tomato puree
- 1/2 beef stock cube (optional but delicious)
- Dash of Worcestershire sauce
- Dry basil
- Dry oregano
- Salt and pepper
- Olive oil
- Heat a tablespoon of oil in a large frying pan on a medium-high heat.
- Add the mince and use a whisk to break it up and remove any chunks. Season the mince with salt and pepper.
- Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off). This will take your bolognese to another level of flavour.
- Add the red wine and cook for about a minute to release the alcohol, then add the onion, garlic, celery and rosemary.
- Cook for another 5-10mins or so to soften the onions
- Add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
- Take one of the tins and fill it 2/3 with water, and add that to your sauce.
- Add the half stock cube, the puree (you might need to add a bit more later), a dash of Worcestershire sauce, and a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
- Add a good pinch of sugar.
- Re-season with salt and pepper to taste.
- Turn down to simmer with a lid on for at least an hour, longer if possible and occasionally stirring it. Ideally you want time to be able to turn it off, let it cool and start it up again when you make your pasta.
- Taste it every time you stir and see if you need to add any more seasoning/puree.
- When you put your water on to boil for the pasta (in salted water), add a pinch of sugar to the bolognese sauce to really bring it all together.
- Serve with your choice of pasta and maybe some garlic bread 😉
Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta
- 250g beef mince
- 250g pork mince
- 1 sprig of rosemary
- 1 medium onion
- 1 carrot
- 1 stick of celery
- 150ml red wine
- 2tbsp puree
- 900ml-1ltr beef stock
- Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
- Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
- Cook for 5mins, then add the rosemary sprig
- Cook until the liquid has evaporated and the meat is brown and golden
- Add the wine and let it bubble away for a minute
- Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
- Add the beef stock and stir.
- Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
- Serve with your choice of pasta 🙂
The rule for this recipe is 1 egg per 100g of flour. Around 300g makes enough for 4 people.
- 300g ‘Tipo 00’ flour (some supermarkets call it pasta flour)
- 3 large eggs
Method – mixer
- Assemble the mixing attachment, add all of the ingredients and mix on a low speed (2-3) until it forms a ball of dough.
- If it’s struggling, add a tiny dash of water.
- Swap the mixer for the dough hook attachment and use a low speed to knead the dough for 5-10mins.
- Wrap the dough in clingfilm and rest it for at least 30mins.
- When ready, use a rolling pin or pasta machine to roll out the dough super thin and cut it as required.
Method – hand
- Add the flour to a large bowl and make a well in the middle
- Break the eggs into the well
- With a fork or your hands, gradually incorporate the flour into the eggs until well mixed
- Knead (stretch and roll) until it’s a soft smooth dough
- Wrap in clingfilm and rest it for at least 30mins.
- When ready, use a rolling pin or pasta machine to roll out the dough super thin.