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Homemade Pasta and Bolognese

Basic Pasta Masterclass

Homemade Pasta and Bolognese
Recipe by: Jaco Brand at Picardi Place 
Serves: 1-2
Preparation 30 min
Standing time 30-60 minutes
Cooking 2 minutes
100 g white bread flour
1 free range egg
1 teaspoon extra virgin olive oil (Olive Pride)
Place the flour in a heap on the working surface. Make a well (hollow) in the flour. Break the eggs into the well and add the olive oil.
Using a fork to mix in the olive oil with the eggs.
Gradually mix in the flour from the sides into the well ensuring that no lumps form.
When the mixture becomes too thick to use the fork use your hands to knead the dough. 
Knead the dough for 15 minutes until smooth.
Cut a 30 cm length of wax paper and coat it with olive oil on one side. Wrap the dough with the wax paper.
Let it rest for 30-60 min.
Divide the dough into 4 equal pieces.
Roll out each dough piece until almost transparent. Roll up lengthwise and cut into strips.
Cooking: Bring water to the boil. Add the pasta strips and let it cook for 2 minutes.
Bolognaise sauce
Recipe by Jaco Brand at Picardi Place

Serves: 5
Preparation 5 min
Cooking: 1h 15 minutes
1 tablespoon olive oil (Olive Pride)
1 medium onion, chopped
5 gloves garlic, chopped
2 teaspoons dried chillies (or 2 fresh chillies, chopped)
500 g pork mince
500 g lean beef mince
1 teaspoon sea salt
1 teaspoon black pepper
500 g tinned peeled tomatoes in sauce
1 cup red wine
1 handful of fresh basil leaves
Heat the oil in a sauce pan.
Fry the onion, garlic and chillies for one minute in the oil.
Add the pork and beef mince and cook through (until brown in colour).
Season with sea salt and black pepper.
Add the tomatoes, red wine and basil leaves and let it simmer for 1 hour.

Serve atop the cooked pasta and garnish with fresh herbs

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