If there is one place on earth I would do anything and everything in power to live, it’s San Francisco, followed closely by Melbourne. The reasons are simple. Trams, bike riding, parks, oozing just general cool and obviously, the standard of Italian food. When Thomas McNaughton personally signed my copy of Flour + Water, I melted like I was back in my 1997 bedroom making up dances to Chambawamba’s Tubthumping. The only other time I’ve experienced pasta like that was at Tipo 00 in Melbourne. This recipe is for the remaining folk trying their darnedest to recreate those mouthfuls.
Mafaldine Ragu Bolognese
Serves 4
Inspired by Melbourne's Tipo 00
Ingredients
Olive oil
1 onion, diced
1 carrot, diced
2 stalks of celery, diced
4 cloves of garlic, crushed
1tsp of chopped rosemary and thyme
250g pork mince
250g beef mince
4tbs tomato paste
1 cinnamon quill
4 cloves
1 cup of red wine
2 cups of chicken stock
2tbs balsamic vinegar
Salt & pepper
500g Mafaldine pasta
Parmesan to serve
Method
Heat a big glug of olive oil in a large skillet then add the onion, carrot, celery, garlic and herbs. Over a low heat, saute for 10-15 minutes, stirring regularly. Add the minces to the pan and turn up the heat, breaking it up as you go until browned.
Stir through the tomato paste, cinnamon and cloves and when it starts to bubble, add the red wine. Keeping the pan on the high heat, cook out the alcohol until the liquid has reduced. Once the mince is almost dry again, add the stock.
Bring to the boil, season with a good amount of salt & pepper then reduce to a low simmer for 40 minutes. If your mince is pretty fatty, you’ll get a shiny film – feel free to skim this off. When it’s almost looking done, cook the pasta as per the packet instructions.
Now for the most important part. Using a spoon search for those cloves! It was 4 remember? You don’t want to be the one to crunch down on that thing. Throw them and the cinnamon quill away. Add the balsamic vinegar then have a taste to make sure it doesn’t need more salt or pepper then stir the pasta through the ragu.
Top with cracked pepper and parmesan. Buon appetito!
Kitchen notes...
Mafaldine is just a fun version of fettuccine. Feel free to use anything you want 😉