Beef and pancetta Bolognese with lemon and parmesan pangrattato

Serves 4   

• 2 tablespoons olive oil  
• 1 brown onion, sliced 
• 2 garlic cloves, crushed  
• 100g pancetta, sliced 
• 500g Our Farm grass fed premium beef mince  
• 1 teaspoon tomato paste  
• ½ teaspoon dried oregano,  
• 750ml house made pomodoro sauce 
• 2 bay leaves  
• 400g orecchiette pasta   

• 1 tablespoon olive oil  
• ½ cup panko crumbs  
• Zest of 1 lemon  
• 30g parmesan cheese, grated  
• ¼ cup oregano leaves, chopped 

Method

Step 1

Heat oil in a large saucepan and cook onion, garlic, and pancetta for 8-10 minutes until softened and pancetta is crispy. Add beef mince and cook, stirring, for 5-6 minutes, breaking up with a wooden spoon, until mince is browned all over.

Step 2

Stir in tomato paste, dried oregano and season with salt flakes and cracked pepper. Followed by the pomodoro sauce and bayleaf, reduce heat to medium-low. Cook, stirring occasionally, for 15-20 minutes until thick and reduced.  

Step 3

Meanwhile, to make the pangrattato, heat oil in a small frypan over medium heat, add the panko crumbs to the pan and cook, stirring constantly for 2-3 minutes until golden brown and crispy. Remove from the pan and combine with the lemon zest, parmesan cheese and oregano.  

Step 4

Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup (125ml) pasta cooking water. 

Step 5

Toss beef bolognese with orecchiette and reserved pasta water. Divide among serving bowls, scatter lemon and parmesan pangrattato. Enjoy.