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Loading...| 1 box Barilla Heart-shaped Pasta | |
| 1 jar Barilla Bolognese Sauce | |
| 50ml Extra virgin olive oil (EVOO) | |
| 1/2 onion, finely chopped | |
| 250g Minced beef | |
| 1 Bay leaf | |
| 200g Mushroom of choice (cut in 1/6) | |
| 50g Parmigiano Reggiano cheese | |
| Salt and paper to taste | |
| Rock salt for water |
| 1. | Bring a large pot of water (3L) to boil |
| 2. | In a large casserole pot, put a little oil and cook the onions; once translucent, add garlic and bay leaf |
| 3. | Add the meat and continue cooking until brown, season with salt and pepper |
| 4. | Add the mushroom and cook for 3 minutes, then pour 1 ladle of boiling water into the pot |
| 5. | Add Barilla Bolognese Sauce and simmer with lid on |
| 6. | Add the rock salt into the boiling water (7g of salt for each litre of water) |
| 7. | Pour in Barilla Heart-shaped Pasta and stir gently, cook according to the instructions on the box |
| 8. | Drain your pasta 1 min before the suggested time |
| 9. | Toss pasta in the pan with the sauce for 1 min |
| 10. | Add in Parmigiano Reggiano cheese |
| 11. | Serve with a drizzle of EVOO |
Serving for 4 to 6 people.
Chef Andrea Tranchero, Executive Chef at Barilla APAC, has crafted these heartwarming recipes that are easy for any home cook to recreate. Each dish is inspired by Chef’s cherished moments celebrating love at home with his family.
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