Name: Moroccan-style Pasta Bolognese Recipe
Total time: 230 min
Yield: 6
Cuisine: Italian

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We like to think we have a lot in common with queer eye star, restaurateur and antoni in the kitchen author antoni porowski. You knowwe both love avocados and jonathan van nessand, of course, pasta. In his new cookbook, hes putting a middle eastern spin on the traditional italian meat sauce with this moroccan-style pasta bolognese. 

How to make Moroccan-style Pasta Bolognese Recipe

Purewow Editors

Crawler

Italian

<p>We like to think we have a lot in common with queer eye star, restaurateur and antoni in the kitchen author antoni porowski. You knowwe both love avocados and jonathan van nessand, of course, pasta. In his new cookbook, hes putting a middle eastern spin on the traditional italian meat sauce with this moroccan-style pasta bolognese. </p>

Non Vegetarian

Lamb bolognese sauce

Extra virgin olive oil

Unsalted butter

Small Onion,  Finely Chopped

Medium Carrots,  Finely Chopped

Celery stalks,  finely chopped

Garlic Cloves,  Finely Chopped

Ground Lamb

Ground Cumin

Ground coriander

Crushed Red Pepper Flakes

Ground cinnamon

Kosher Salt And Freshly Ground Black Pepper

Whole milk

Dry red wine

One can whole tomatoes,  preferably san marzano,  with their juices

Pasta

Kosher salt

Long pasta,  such as tagliatelle,  fettuccine,  linguine or spaghetti

Full fat plain greek yogurt

Moroccan lamb bolognese sauce,  warmed

1. Make the sauce:in a large dutch oven or other wide heavy saucepan, heat the oil and butter over medium heat. Add the onion, carrots, celery and garlic, and cook, stirring occasionally, until the onion is softened and translucent, 6 to 8 minutes. Add the lamb and cook, stirring frequently and breaking up the meat into bits with a wooden spoon, until cooked through, about 6 minutes.

step 1

2. Stir in the cumin, coriander, crushed red-pepper flakes, cinnamon, teaspoon salt and a generous pinch of pepper and cook for 30 seconds. Stir in the milk. Bring to a simmer, then reduce the heat to medium-low and gently simmer until the sauce is thickened, about 5 minutes. Add the wine and simmer until mostly evaporated, 8 to 10 minutes more.

step 2

3. Add the tomatoes and their juices, then reduce the heat to low. Break up the tomatoes into smaller pieces with a wooden spoon, then gently simmer, uncovered, stirring occasionally and addingwater cup at a timeif the sauce becomes dry, until the sauce is deeply flavorful, about 3 hours. Remove from the heat and adjust the seasoning to taste. Reserve half for the pasta. (the remaining sauce can be refrigerated for up tothreedays or frozen for up tothreemonths.).

step 3

4. Make the pasta:bring a large pot of water to a boil and add salt until it tastes like the ocean (taste it). Add the pasta and cook, stirring, until al dente.

step 4

5. Meanwhile, in a small bowl, stir together the yogurt and 1 to 2 tablespoons of the pasta cooking liquid to loosen it just a bit. Set aside.

step 5

6. Using a liquid measuring cup, scoop out about cup of the pasta cooking liquid and reserve. Drain the pasta and return it to the pot, then add the butter, bolognese sauce and a 1 or 2 tablespoons of the pasta cooking liquid. Toss together to combine, adding more pasta cooking liquid if the pasta appears dry.

step 6

7. Transfer to serving bowls. Dollop with the yogurt and top with the cilantro or mint, cheese and black pepper.

step 7

Note:this recipe makes extra sauce, but you can freeze the leftovers for another time. Gently reheat the frozen sauce in a saucepan over low heat, stirring occasionally, and adding 2 to 4 tablespoons water as necessary before using.

step 8

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