Recipes

Fatti's and Moni's Bucatini with All Gold Master Chef Bolognese

Bucatini Bolognese is a classic Italian pasta dish that features a rich and hearty meat sauce served over thick, hollow Fatti's Moni's bucatini noodles. The slow-cooked Bolognese sauce is the star of this recipe, combining ground meat, aromatic vegetables, All Gold tomatoes, and a touch of wine for depth of flavor.

Ingredients

Yield: 36 portions

480 ml Milk (2 % or whole milk)
180 ml Olive oil
360 g Carrot
360 g Celery stalk
720 g Onion
2000 g Ground beef (70-80%)
1800 g Ground pork (should Pork not be desired substitute for more Mince)
750 ml Dry red wine
180 ml All Gold tomato paste
3000 ml All Gold Master Chef Concasse
48 g Salt
18 g Pepper
18 g Whole Bay leaves
3000 g Fatti's and Moni's Bucatini, cooked according to packaging instructions.

Method

Finely chop the carrot, celery, and onion, ensuring a fine texture without making it too mushy.
In a medium to large heavy pot, heat olive oil over low heat. Add the chopped vegetables, cover, and cook on low heat until the onion turns transparent. Stir occasionally.
Increase the heat to medium, add the ground beef and pork. Stir as the meat cooks to break it up into smaller pieces. Once the meat has browned, turn the heat to high and add the wine.
Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has reduced.
Decrease the heat to medium/low and incorporate the tomato paste, puree, salt, pepper, and bay leaf. Gradually decrease the heat to the lowest setting, cover, and let it simmer for three hours (ensure it does not boil). Stir occasionally.
After three hours, remove the bay leaf and stir in the milk. Heat thoroughly for a couple of minutes.
Serve the sauce over cooked Fatti's and Moni's Bucatini pasta. Consider twirling it into a neat nest using tongs or a fork. This technique adds height to the plate.