I've been looking online at some of my favourite recipes and just seeing how they can be adapted to SW and just wanted to trial one with you and double-check that it is actually SW friendly or where else can be adapted to make it so?
Pappardelle with rich ragu
(adapted from Michela Chiappa's Simply Italian version)
100g smoked bacon medallions, all visible fat removed
1 red onion, finely chopped
1 carrot, finely chopped
2 sticks celery, peeled and finely chopped
1kg extra-lean beef mince
140g tomato purée
2 beef stock cubes
2 bay leaves
Parmesan, to serve (measured to fit with SW allowance - I believe it's 30g each day but you shouldn't need anywhere near this much!)
300g dried tagliatelle
Making the sauce -
1.Put a large pan on a medium heat. Once hot add the chopped bacon medallions and fry for 2-3 minutes on a low heat, or until starting to crisp up. Then add the red onion, carrot and celery. Stir together and sweat for roughly 10 minutes with lid on, or until soft and translucent.
2.Next add your beef mince to the pan, stirring occasionally until the beef has browned. Add the tomato purée, stir and then add 500ml of boiling water from the kettle and crumble in the beef stock cubes and the bay leaves. Put the lid on and simmer for 20-30 minutes.
3. Cook your pasta as per packet instructions.
To serve -
4.To serve place the pasta in a pan with the hot sauce. You should only use 1-2 tablespoons of sauce per portion – don’t overload the sauce; the pasta should not be swimming in bolognaise! Mix the pasta and sauce on the heat so that the sauce coats the pasta. Add a splash of pasta water if needed to loosen the sauce and finish with a grating of parmesan.
How does this sound to all you SW experts? Any good?