One-Pan Pasta with Harissa Bolognese

cooking.nytimes.com

Fulffhead

1 ½ pounds/680 grams ground beef (beef mince), at least 15 percent fat

1 pound/450 grams ground pork (pork mince)

⅓ cup/90 grams tomato paste

¼ cup/70 grams harissa paste

2 tablespoons Worcestershire sauce

1 tablespoon ground cumin

1 tablespoon ground coriander

⅓ cup/80 milliliters olive oil

2 ounces/60 grams Parmesan, finely grated (about 1 cup)

2 ounces/60 grams Pecorino Romano, finely grated (about 1 cup)

Salt and black pepper

1 carrot, peeled, halved lengthwise and sliced

1 small onion, peeled and roughly chopped

2 large plum tomatoes, roughly chopped

4 garlic cloves, peeled and roughly chopped

3 cups/750 milliliters chicken stock

½ cup/100 milliliters heavy cream (double cream)

1 (8-ounce/225-gram) package dried manicotti or cannelloni, pasta roughly chopped in half crosswise

¼ packed cup/10 grams roughly chopped parsley, plus extra for garnish

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer