Yotam Ottolenghi's One-Pan Pasta with Harissa Bolognese
Try this Yotam Ottolenghi's one-pan pasta with harissa Bolognese recipe, or contribute your own.
Try this Yotam Ottolenghi's one-pan pasta with harissa Bolognese recipe, or contribute your own.
- salt and black pepper
- 2 tbsp worcestershire sauce
- 675 g beef mince at least 15 per cent fat
- 450 g pork mince
- 90 g tomato puree
- 70 g harissa paste
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 80 ml olive oil
- 60 g parmesan finely grated
- 60 g pecorino romano finely grated
- 1 carrot peeled, halved lengthways and sliced
- 1 small onion peeled and roughly chopped
- 2 large plum tomatoes roughly chopped
- 4 garlic cloves peeled and roughly chopped
- 750 ml chicken stock
- 100 ml double cream
- 225 g dried manicotti or cannelloni pasta roughly chopped in half crossways
- 10 g roughly chopped parsley plus extra for garnish
- Carbohydrate 34.3538 g
- Cholesterol 0 mg
- Fat 1.0444 g
- Fiber 8.19800018548966 g
- Protein 5.7437 g
- Saturated Fat 0.18137 g
- Serving Size 1 1 Serving (583g)
- Sodium 14019.6100223246 mg
- Sugar 26.1557998145103 g
- Trans Fat 0.30396 g
- Calories 152 calories
Step-by-step
- Heat oven to 245 Celsius. Add the first seven ingredients to a large roasting tin about 38cm by 23cm in size, along with three tablespoons of oil, about two-thirds of the Parmesan and Pecorino Romano, 1¾ teaspoons of salt and plenty of pepper.
- Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting tin and mix to combine. Transfer to the oven and bake until browned on top and sizzling – about 25 minutes. Reduce heat to 190 Celsius.
- Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn’t burn. Push as much of the pasta under the surface of the sauce as possible. (You won’t be able to submerge it all.)
- Bake until pasta is tender – about 25 minutes – stirring halfway through cooking.
- Remove from the oven, stir in the 10g of parsley, sprinkle with the remaining Parmesan and Pecorino Romano and drizzle with the remaining oil. Bake until the top is crisp in parts and beginning to brown – about eight minutes. Sprinkle with some additional parsley and let cool for 10 minutes, so the excess liquid soaks in, before serving. – New York Times
Harissa paste anchors this robust meat sauce by supplying concentrated chili heat, smoky warmth, and a deep red hue that differentiates the dish from a standard Italian ragu. Roasting the minced beef, pork, aromatics, and spices together in a wide roasting tin creates localized caramelization without requiring stovetop browning in batches. The dry pasta cooks directly inside the liquid matrix of chicken stock, cream, and rendered juices, absorbing hydration as it softens.
- Use a heavy roasting tin measuring approximately 38cm by 23cm to ensure the meat layer spreads thinly enough to brown properly rather than steam.
- Set the initial oven temperature to 245 degrees Celsius for the first roasting stage, then reduce it to 190 degrees Celsius once the stock and pasta are added.
- Ensure the dried manicotti or cannelloni pieces are fully coated in liquid before baking, pushing as many tubes beneath the surface as possible to prevent dry, hard edges.
- Allow the finished dish to rest undisturbed for 10 minutes out of the oven so the starches fully absorb the remaining liquid.
Submerging dry tube pasta directly into a baking dish relies on precise liquid volume and oven heat control. Managing moisture prevents the starch from turning gummy while achieving proper texture.
