I found this 'nduja pasta mafalde recipe on the Olive magazine website when searching for recipes using mafalde pasta. I'd seen an advert in a food magazine for the pasta and really fancied trying it.
Mafalde is a flat and wide, ribbon-shaped pasta and I was able to get it from Amazon (see link below). It's delicious with this rich and spicy pork mince and tomato sauce, flavoured with 'nduja and parmesan. The recipe comes from London-based restaurant Bancone.
Tip
- This 'nduja pasta mafalde recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2 tbsp vegetable oil
- 350g pork mince
- olive oil
- salt
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 3 sticks celery, finely chopped
- olive oil, for frying
- 1 heaped tbsp tomato purée
- 100ml white wine
- 100g 'nduja
- 500ml chicken stock
- 1 bay leaf
- 150ml whole milk
- salt and freshly ground black pepper
- 300g pasta (fresh or dry mafalde, or tagliatelle as an alternative)
- 100g parmesan, finely grated, to garnish
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Instructions
- Heat the vegetable oil in a casserole on a high heat. Add the pork with a pinch of seasoning and cook for 12 to 15 minutes, until really brown.
- In a separate pan, fry the carrot, onion and celery in a little olive oil and salt on a medium to low heat, for 10 minutes, until soft but without colouring.
- Add the tomato purée to the pork and stir, cooking it out (for about 1 minute) until it reaches a light orangey colour. Add the white wine and cook for about 30 seconds, until evaporated. Now add the cooked vegetables to the pork, mix well and then add the ’nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season with salt and freshly ground black pepper, to taste.
- Cook the pasta in boiling salted water according to the packet instructions. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in over the heat to loosen. Serve straight away and garnish with the grated parmesan.
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'Nduja Pasta Mafalde
Ingredients
- 2 tbsp vegetable oil
- 350g pork mince
- olive oil
- salt
- 1 carrot finely chopped
- 1 onion finely chopped
- 3 sticks celery finely chopped
- olive oil for frying
- 1 heaped tbsp tomato purée
- 100ml white wine
- 100g 'nduja
- 500ml chicken stock
- 1 bay leaf
- 150ml milk (I use semi-skimmed)
- salt and freshly ground black pepper
- 300g pasta (fresh or dry mafalde, or tagliatelle as an alternative)
- 100g parmesan finely grated, to garnish
Instructions
- Heat the vegetable oil in a casserole on a high heat. Add the pork with a pinch of seasoning and cook for 12 to 15 minutes, until really brown.
- In a separate pan, fry the carrot, onion and celery in a little olive oil and salt on a medium to low heat, for 10 minutes, until soft but without colouring.
- Add the tomato purée to the pork and stir, cooking it out (for about 1 minute) until it reaches a light orangey colour. Add the white wine and cook for about 30 seconds, until evaporated. Now add the cooked vegetables to the pork, mix well and then add the ’nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season with salt and freshly ground black pepper, to taste.
- Cook the pasta in boiling salted water according to the packet instructions. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in over the heat to loosen. Serve straight away and garnish with the grated parmesan.
Notes
- This 'nduja pasta mafalde recipe is easily adapted if you’re cooking for less or more people.
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