Not authentically Italian, but still extremely delicious. Think of this white Bolognese as the indulgent cousin of the tomato ragu. Dried chilli flakes would be a tasty addition, if you like zing.
Large handful parsley, leaves picked and finely chopped
Directions
Step 1Heat the oil in a large, deep frying pan over medium heat and cook the onion,
carrot and celery for 10min, until
softened. Stir in the garlic and cook
for 2min, until fragrant.
Step 2Increase heat to high, add the beef
mince and brown all over, breaking
it up with a wooden spoon. Pour in
the wine and bubble for 2min, until
reduced slightly.
Step 3Crumble in the stock cube/add the
pot and pour in 750ml just-boiled water
from the kettle. Add the pasta and bring to the boil, slowly easing the
pasta into the liquid as it softens.
Cook for 15-16min, stirring frequently
to prevent it sticking to the base of the
pan, or until the pasta is tender and the
sauce has thickened and reduced.
Step 4Reduce heat to low and stir in the
cream, most of the parsley and plenty
of seasoning. Serve sprinkled with the
remaining parsley.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).