Author Notes
Super simple, delicious and fast recipe for one-pot pasta Bolognese style with ribbon pasta and ricotta topping. All you need is one pot or crockpot. —Just Yum Yum
Ingredients
-
3
carrots
-
2
garlic cloves
-
2
onions
-
150 grams
celeriac
-
4 tablespoons
olive oil
-
500 grams
minced meat
-
3 tablespoons
fresh oregano
-
2 tablespoons
tomato paste
-
850 milliliters
chopped tomatoes, canned
-
500 grams
vegetable broth
-
150 grams
ribbon noodles, Mafaldine or Reginette
-
150 grams
Ricotta, Italian cream cheese
-
200 grams
crème fraiche
-
75 grams
Parmesan
-
6 sprigs
basil
-
sweet paprika powder
-
salt
-
pepper
-
sugar
Directions
-
Peel the carrots, garlic, celeriac and onions and dice very finely.
-
Wash and pluck fresh oregano. Then cut very small with a very sharp knife or a chopping-knife.
-
Heat the olive oil in a largepot or crockpot and fry the minced meat.
-
Add the onions, garlic, carrots and celery, and sauté them briefly.
-
dd the oregano and season with paprika powder, salt and pepper.
-
Stir in the tomatoe paste and simmer briefly.
-
Then add the vegetable broth and chopped tomatoes.
-
Bring to the boil, then stir in the noodles.
-
Leave to simmer for 8 to 10 minutes or until the pasta is al dente.
-
Mix the ricotta and cream fraiche. Season with salt and pepper.
-
Season with salt, pepper, sugar and paprika powder.
-
Wash the basil, dry and pluck the leaves from the stalks.
-
Cut the leaves of five stems.
-
Put the one-pot pasta in a large bowl. Serve with one to two spoons of ricotta cream fraiche mixture.
-
Now sprinkle and garnish with basil and serve with the remaining cream.
See what other Food52ers are saying.