🍽️ Serves: 2
🔪 Prep time: 5 mins
🔥 Cook time: 45 mins
✅ No added sugar and no seed oiIs
⚖️ Net carbs: 8.6g per portion
Silky ravioli tossed through a little of our rich, slow-cooked bolognese - comforting, balanced, and deeply satisfying.
Ingredients
For the pasta:
- 1 pack fu:di High Protein Pasta (any fu:di pasta will work a treat! Our favourite with this dish is Pumpkin & Sage Ravioli)
- Sea salt (for boiling water)
For the Sauce (use 2 big spoonfuls for this dish and store the rest):
- 30g butter
- 500g beef mince
- 300ml red wine
- 1 pack smoked streaky bacon
- 1 onion, finely diced
- 2 celery sticks, sliced
- 4 garlic cloves, sliced
- 2 bay leaves
- 1 star anise
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp porcini mushroom powder
- 1 litre beef bone broth
- 1 tbsp tomato purée
- 200-400g tomato passata
- Salt & cracked black pepper, to taste
- 30ml extra virgin olive oil
To Finish
- Parmesan, finely grated
- Extra virgin olive oil
Let's Begin!
Make the Slow Bolognese Sauce
Step 1 - Build the Soffritto (processor method)
Place the sliced bacon, celery, and garlic in a food processor and pulse until fine, and set aside.
Step 2 - Brown the Beef
In a wide heavy pan over medium-high, brown the beef mince well and deglaze with red wine; transfer to a bowl (keep the juices for later).
Step 3 - Build the Bolognese Sauce
In the same pan add the soffrito mix, onion, butter, bay leaf and star anise. Cook for 8-10 mins on medium until soft, glossy and lightly caramelised.
Add the beef mince back in, then stir in the tomato purée, oregano and basil, and cook for 1-2 mins, mixing well.
Step 4 - Deglaze & Reduce
Add the beef bone broth (or beef stock will also work here) and scrape up the tasty brown bits stuck to the bottom of the pan - they add loads of flavour to the sauce! Let the sauce reduce by about half.Step 5 - Long Simmer
Add in the porcini powder and passata. Gentle simmer, lid part-on, for 60-90 mins, stirring occasionally until thick, silky and glossy. Remove the bay leaves & star anise. Season with salt and pepper, to taste.
The sauce is now ready. You’ll be using 2 big spoonfuls for the ravioli dish for 2 people (add more pasta and sauce for more servings!), and you can store the rest. Storage of the sauce: Cool and refrigerate up to 3-4 days or freeze in portions.
Cook the Pasta & Finish
Step 6 - Cook The Pasta
Bring a large pot of salted water to the boil. Add ravioli and cook for 8 minutes. Reserve a small cup of the pasta water, then lift the ravioli with a slotted spoon straight into the warm bolognese.
Add a splash of pasta water (1-2 tbsp) and gently toss until each ravioli is lightly coated and glossy. Adjust salt and pepper to taste.
Step 7 - Plate & Garnish
Divide between warm bowls. Finish with a generous grate of Parmesan and a light drizzle of extra virgin olive oil.
Serve!
Hearty, comforting, and deeply satisfying. It’s the perfect weeknight bowl. Store any remaining bolognese in the fridge or freezer for future fu:di pasta nights.
Chef's Tip!
Use just enough bolognese to coat the ravioli; if it tightens, add another spoon of pasta water and toss off the heat for a silky finish 🍝
