Beef and pancetta Bolognese with lemon and parmesan pangrattato
- 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
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.
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.
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.
Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup (125ml) pasta cooking water.
Toss beef bolognese with orecchiette and reserved pasta water. Divide among serving bowls, scatter lemon and parmesan pangrattato. Enjoy.