The thought of a big bowl of pasta bolognese in all its richness quickens my pulse, feeds my soul and keeps me happy for a long time. Try making this Cafe Cannelloni Bolognese and share in Guy Mirabella’s joy.
Cafe Cannelloni Bolognese Recipe
Serves 6-8
Ingredients:
500 g (1 lb 2 oz) minced (ground) beef
250 g (9 oz) minced (ground) pork
3 tablespoons mild olive oil
60 g (2 oz) salted butter, plus extra to serve
1 brown onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, crushed
pinch of chilli flakes
100 g (3½ oz) pancetta, finely chopped
250 ml (8½ fl oz/1 cup) dry marsala
90 g (3 oz/⅓ cup) tomato paste (concentrated puree)
2 × 400 g (14 oz) tinned chopped tomatoes
chunk of Parmigiano Reggiano rind
pinch of finely grated nutmeg
1 bay leaf
3–4 thyme sprigs, leaves picked
3–4 oregano sprigs, leaves picked or 1 tablespoon dried oregano
400 g (14 oz) dried cannelloni
salt and freshly ground black pepper
freshly grated Parmigiano Reggiano, to serve
Method:
Brown the meat in a deep, heavy-based saucepan over a medium–high heat. Remove from the pan and set aside. Discard any liquid left behind.
Heat the oil and butter in the same pan over a medium heat. Add the onion, carrot, celery, garlic, chilli and pancetta, and stir frequently until the vegetables are soft, about 6–8 minutes. Add the marsala and stir vigorously for 10–12 minutes, until all the liquid has been absorbed. Add in the tomato paste and stir for 2 minutes, then add the tinned tomatoes with 1 tin of water (swirling to release any tomato residue). Return the meat to the pan, then add the rind, nutmeg, all the herbs and season with salt and pepper. Bring the sauce to the boil, then lower the heat to low–medium and allow it to simmer with the lid slightly ajar for 1½ hours, stirring occasionally.
Bring a large saucepan of water to the boil, add salt, then cook the cannelloni until al dente. Drain and return the cannelloni to the saucepan with the extra butter and mix some bolognese through. Add the remaining bolognese and gently stir. Cover the pan and allow it to rest for a few minutes.
Serve in warm bowls topped with grated Parmigiano Reggiano.
This is an edited extract from Pranzo by Guy Mirabella (Hardie Grant Books), RRP $60 AUD / $70 NZD. Available in stores nationally from 4 March 2025.
