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  3. Pasta Bolognese
  1. Recipes made by chefs for chefs: Arabic, Fusion, Oriental, South-Asian, & Western Cuisine

Pasta Bolognese

Designed for professional chefs, check out this Pasta Bolognese recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Demi Glace Sauce, Knorr Aromat Seasoning, Knorr Mise en Place Basil, Knorr Tomato Pronto and Knorr Vegetable Powder.

Pasta Bolognese

Ingredients

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Bolognaise Sauce:

  • Beef, minced 600 g
  • Mirepoix( Carrot,celery,onion) 250 g
  • Knorr Aromat (6x1kg) 10 g
  • Black pepper, ground 4 g
  • Rosemary 5 g
  • Thyme, fresh, chopped 5 g
  • Hot Water 250 ml
  • Knorr Demi Glace Sauce (6x750g) 20 g
  • Knorr Tomato Pronto (6x2kg) 1000 g
  • Oil 30 ml

Pasta:

Presentation:

Preparation

  1. Bolognaise Sauce:

    • Sauté mirepoix in a heavy saucepan over medium heat with oil until translucent, add minced beef and continue sautéing until the meat is dry and almost brown in colour.
    • Add Knorr Demi Glace Powder, Knorr Aromat Seasoning, cracked black pepper, and all the herbs, continue for another 4 minutes until meat is caramelized, deglaze the pan with water to create the base sauce.
    • Add Knorr Tomato Pronto, stir well and cook on a low heat for another 15 minutes.

  2. Pasta:

    • Reheat pasta in boiling water, toss with other ingredients.

  3. Presentation:

    • Plate Pasta, top with the bolognese sauce, mix oil with Knorr Mise en Place Basil and drizzle on the pasta, garnish with basil leaves and parmesan flakes.