One-Pan Pasta With Harissa Bolognese
This Bolognese is made from start to finish in one roasting pan — including the pasta, which cooks directly in the sauce. It may seem counterintuitive to chop apart dried manicotti or cannelloni, but there is a method to the madness: It’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work — just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like.
- Serves: 6 persons
- 1 ½pounds/680 grams ground beef (beef mince), at least 15 percent fat
- 1pound/450 grams ground pork (pork mince)
- ⅓cup/90 grams tomato paste
- ¼cup/70 grams harissa paste
- 2tablespoons Worcestershire sauce
- 1tablespoon ground cumin
- 1tablespoon ground coriander
- ⅓cup/80 milliliters olive oil
- 2ounces/60 grams Parmesan, finely grated (about 1 cup)
- 2ounces/60 grams Pecorino Romano, finely grated (about 1 cup)
- Salt and black pepper
- 1carrot, peeled, halved lengthwise and sliced
- 1small onion, peeled and roughly chopped
- 2large plum tomatoes, roughly chopped
- 4garlic cloves, peeled and roughly chopped
- 3cups/750 milliliters chicken stock
- ½cup/100 milliliters heavy cream (double cream)
- 1(8-ounce/225-gram) package dried manicotti or cannelloni, pasta roughly chopped in half crosswise
- ¼packed cup/10 grams roughly chopped parsley, plus extra for garnish
Step 1Heat oven to 475 degrees Fahrenheit/245 degrees Celsius. Add the first 7 ingredients to a large roasting pan (roasting tin) about 15 by 10 inches/38 by 23 centimeters in size, along with 3 tablespoons oil, 2/3rds Parmesan and Pecorino Romano, 1 3/4 teaspoons salt and plenty of pepper.
Step 2Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting pan and mix to combine. Transfer to the oven and bake until browned on top and sizzling, about 25 minutes. Reduce heat to 375 degrees Fahrenheit/190 degrees Celsius.
Step 3Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn’t burn. Push as much of the pasta under the surface of the sauce as possible (you won’t be able to submerge it all).
Step 4Bake until pasta is tender, about 25 minutes, stirring halfway through cooking.
Step 5Remove from the oven, stir in the 1/4 cup parsley, sprinkle with the remaining Parmesan and Pecorino Romano and drizzle with the remaining oil. Bake until the top is crisp in parts and beginning to brown, about 8 minutes. Sprinkle over some additional parsley and let cool for 10 minutes, so the excess liquid soaks in, before serving.