Not authentically Italian, but still extremely delicious. Think of this white Bolognese as the indulgent cousin of the tomato ragu. Dried chilli flakes would be a tasty addition, if you like zing.
Large handful parsley, leaves picked and finely chopped
Directions
Step 1Heat the oil in a large, deep frying pan over medium heat and cook the onion,
carrot and celery for 10min, until
softened. Stir in the garlic and cook
for 2min, until fragrant.
Step 2Increase heat to high, add the beef
mince and brown all over, breaking
it up with a wooden spoon. Pour in
the wine and bubble for 2min, until
reduced slightly.
Step 3Crumble in the stock cube/add the
pot and pour in 750ml just-boiled water
from the kettle. Add the pasta and bring to the boil, slowly easing the
pasta into the liquid as it softens.
Cook for 15-16min, stirring frequently
to prevent it sticking to the base of the
pan, or until the pasta is tender and the
sauce has thickened and reduced.
Step 4Reduce heat to low and stir in the
cream, most of the parsley and plenty
of seasoning. Serve sprinkled with the
remaining parsley.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
