🍝 Mafaldine Bolognese
Mafaldine bolognese pairs ruffled ribbon pasta with a slow-cooked meat ragù of minced beef and pork, tomato, carrot, celery and onion. The sauce simmers for hours until thick and rich, and the wavy edges of the mafaldine catch the meat. It is a hearty, filling main course served hot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g mafaldine
- 250 g minced beef
- 150 g minced pork
- 400 g crushed tomatoes
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 onion, finely diced
- 1 tbsp olive oil
- Salt and black pepper
Method
- Soften the onion, carrot and celery in the oil over low heat for 10 minutes.
- Add the beef and pork and brown well, breaking it up.
- Stir in the tomatoes and 200 ml water, season and simmer gently for 2–3 hours, adding water if needed.
- Cook the mafaldine until al dente and toss with the ragù.
How to make it lighter
- Use lean minced beef in place of part of the pork to cut fat.
- Add extra carrot and celery to stretch the sauce with vegetables.
- Keep pasta to about 80 g dry per person and serve with a green salad.
History
Ragù alla bolognese comes from Bologna in Emilia-Romagna, where it is traditionally served with fresh egg tagliatelle; mafaldine are a Neapolitan pasta. Pairing the two is a modern home and restaurant variation found both in Italy and abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →