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Beef and pancetta Bolognese with lemon and parmesan pangrattato

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


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.