Today I have two great pasta dishes. Lasagne is a family favourite in a lot of families and certainly in ours. Start off with some nice lean Quality Assured mince. I sometimes use pork or turkey mince for a change. I love this meal full of vegetables. You can assemble the day before and keep in the fridge. And make an extra batch of the meat sauce that you can freeze. I particularly like San Marzano chopped tomatoes, and I love Drinagh cheddar cheese from Co Cork for the cheese sauce.
Pasta carbonara is quick to prepare and very tasty. The traditional Italian recipe doesn’t use cream but there are lots of variations and I like it as a bit of a luxury. Be careful not to overcook the eggs when you add to the hot pasta. Make sure to take it off the heat first. This carbonara can be made with pastas other than spaghetti. You might try penne, linguini or tagliatelle. It is always nice to have your own herbs growing to garnish. Thyme, rosemary, parsley and basil grow well in the kitchen and just keep them watered. You could try growing bay leaf if you have a little more space.
Happy cooking,
Neven
Neven Maguire’s Midweek Meals is out now, published by Gill.
Classic Italian lasagne
Serves eight
For the Bolognese sauce:
2 tbsp olive oil
2 garlic cloves, finely chopped
1 large onion, finely chopped
1 large carrot, finely diced
100g (4oz) button mushrooms, quartered
1 tsp chopped fresh thyme
675g (1½lb) lean minced beef
2 tbsp tomato purée
2 x 400g (14oz) cans chopped tomatoes
2 tbsp dark soy sauce
1 tbsp shredded fresh basil, extra leaves to garnish
1 tbsp balsamic vinegar
1 tbsp caster sugar
For the cheese sauce:
1 small onion
6 whole cloves
750ml (1 pint 9fl oz) milk
1 bay leaf
50g (2oz) butter
50g (2oz) plain flour
150g (5oz) cheddar cheese, grated
For the lasagne:
9 dried lasagne sheets
50g (2oz) freshly grated Parmesan
sea salt and freshly ground black pepper
To serve:
lightly dressed green salad
garlic bread
1 To make the Bolognese sauce, heat the oil in a large pan over a medium heat. Add the garlic, onion, carrot, mushrooms and thyme. Cook for 8-10 minutes, until the vegetables have softened and taken on a little colour, stirring occasionally. Add the minced beef and mix until well combined, then sauté until well browned, breaking up any lumps with a wooden spoon. Add in the tomato purée and continue to cook for another 1-2 minutes, stirring. Pour in the chopped tomatoes, soy sauce, basil, balsamic vinegar and sugar, then season to taste. Bring to the boil, then reduce the heat to the lowest setting and simmer for at least 1 hour, or up to 2 hours is fine, until the beef is meltingly tender and the sauce has reduced.2 To make the cheese sauce, peel the onion and stud with the cloves. Then place in a pan with the milk and bay leaf. Bring to a simmer, then remove from the heat and set aside to allow the flavours to infuse for at least 10 minutes, but up to 30 minutes is perfect. Strain and discard the studded onion and bay leaf.3 Melt the butter in a pan over a medium heat. Add in the flour and cook for 1 minute, stirring.4 Remove from the heat and gradually pour in the infused milk, whisking until smooth after each addition. Season to taste. Bring the sauce to the boil, whisking constantly, then reduce the heat and simmer gently for 5 minutes, until smooth and thickened, stirring occasionally. Remove from the heat and stir in the cheddar until melted. 5 To cook the lasagne, preheat the oven to 180°C (350°F/gas mark 4).6 Line a 2.75 litre (5 pint) ovenproof dish that is 5cm (2in) deep with 3 lasagne sheets, breaking them to fit as necessary. Add half of the Bolognese and spread it into an even layer. Spread over a third of the cheese sauce. Cover with another 3 lasagne sheets. Use the rest of the Bolognese sauce to make another layer and then pour over another third of the cheese sauce. Cover with the remaining 3 lasagne sheets and spread the rest of the cheese sauce on top. Scatter over the Parmesan and bake for 45 minutes to 1 hour, until the lasagne is bubbling and lightly golden.7 Serve the lasagne straight to the table garnished with the basil leaves, then cut into portions and arrange on warmed plates. Have a separate bowl of salad and a plate of garlic bread.
Pasta Carbonara. \ Photography: Philip Doyle. Food styling: Janine Kennedy.
Pasta Carbonara
Serves four
350g (12oz) dried spaghetti
15g (½oz) butter
1 onion, finely chopped
1 garlic clove, crushed
225g (8oz) rindless pancetta or bacon rashers, cut into lardons
100ml (3 ½fl oz) dry white wine
3 eggs
50g (2oz) freshly grated Parmesan, extra to garnish
150ml (¼ pint) cream
1 tbsp chopped fresh flat-leaf parsley, extra torn leaves to garnish
sea salt and freshly ground black pepper
1 Bring a large pan of salted water to a rolling boil and then swirl in the spaghetti. Cook the pasta for 8-10 minutes, or until just tender but still with a little bite – al dente.2 Meanwhile, heat the butter in a large pan over a low heat. Add the onion and garlic and cook for 5 minutes, until softened but not coloured, stirring frequently. Add the pancetta or bacon to the pan and cook for another 8-10 minutes, until crisp and golden, stirring continuously.3 Pour the wine into the bacon mixture and reduce to about 1 tablespoon. Crack the eggs into a bowl and add the Parmesan cheese and cream. Season with plenty of freshly ground black pepper and beat until well combined.4 Drain the pasta and return it to the pan, then tip in the onions and pancetta. Pour over the beaten egg mixture and add the parsley. Cook gently for 1 minute, until the sauce thickens slightly. Be careful not to overcook the sauce, or the eggs will scramble! Season to taste.5 To serve, divide among warmed serving bowls and add a good grinding of black pepper to each one. Scatter over a little more Parmesan to serve.
Today I have two great pasta dishes. Lasagne is a family favourite in a lot of families and certainly in ours. Start off with some nice lean Quality Assured mince. I sometimes use pork or turkey mince for a change. I love this meal full of vegetables. You can assemble the day before and keep in the fridge. And make an extra batch of the meat sauce that you can freeze. I particularly like San Marzano chopped tomatoes, and I love Drinagh cheddar cheese from Co Cork for the cheese sauce.
Pasta carbonara is quick to prepare and very tasty. The traditional Italian recipe doesn’t use cream but there are lots of variations and I like it as a bit of a luxury. Be careful not to overcook the eggs when you add to the hot pasta. Make sure to take it off the heat first. This carbonara can be made with pastas other than spaghetti. You might try penne, linguini or tagliatelle. It is always nice to have your own herbs growing to garnish. Thyme, rosemary, parsley and basil grow well in the kitchen and just keep them watered. You could try growing bay leaf if you have a little more space.
Happy cooking,
Neven
Neven Maguire’s Midweek Meals is out now, published by Gill.
Classic Italian lasagne
Serves eight
For the Bolognese sauce:
2 tbsp olive oil
2 garlic cloves, finely chopped
1 large onion, finely chopped
1 large carrot, finely diced
100g (4oz) button mushrooms, quartered
1 tsp chopped fresh thyme
675g (1½lb) lean minced beef
2 tbsp tomato purée
2 x 400g (14oz) cans chopped tomatoes
2 tbsp dark soy sauce
1 tbsp shredded fresh basil, extra leaves to garnish
1 tbsp balsamic vinegar
1 tbsp caster sugar
For the cheese sauce:
1 small onion
6 whole cloves
750ml (1 pint 9fl oz) milk
1 bay leaf
50g (2oz) butter
50g (2oz) plain flour
150g (5oz) cheddar cheese, grated
For the lasagne:
9 dried lasagne sheets
50g (2oz) freshly grated Parmesan
sea salt and freshly ground black pepper
To serve:
lightly dressed green salad
garlic bread
1 To make the Bolognese sauce, heat the oil in a large pan over a medium heat. Add the garlic, onion, carrot, mushrooms and thyme. Cook for 8-10 minutes, until the vegetables have softened and taken on a little colour, stirring occasionally. Add the minced beef and mix until well combined, then sauté until well browned, breaking up any lumps with a wooden spoon. Add in the tomato purée and continue to cook for another 1-2 minutes, stirring. Pour in the chopped tomatoes, soy sauce, basil, balsamic vinegar and sugar, then season to taste. Bring to the boil, then reduce the heat to the lowest setting and simmer for at least 1 hour, or up to 2 hours is fine, until the beef is meltingly tender and the sauce has reduced.2 To make the cheese sauce, peel the onion and stud with the cloves. Then place in a pan with the milk and bay leaf. Bring to a simmer, then remove from the heat and set aside to allow the flavours to infuse for at least 10 minutes, but up to 30 minutes is perfect. Strain and discard the studded onion and bay leaf.3 Melt the butter in a pan over a medium heat. Add in the flour and cook for 1 minute, stirring.4 Remove from the heat and gradually pour in the infused milk, whisking until smooth after each addition. Season to taste. Bring the sauce to the boil, whisking constantly, then reduce the heat and simmer gently for 5 minutes, until smooth and thickened, stirring occasionally. Remove from the heat and stir in the cheddar until melted. 5 To cook the lasagne, preheat the oven to 180°C (350°F/gas mark 4).6 Line a 2.75 litre (5 pint) ovenproof dish that is 5cm (2in) deep with 3 lasagne sheets, breaking them to fit as necessary. Add half of the Bolognese and spread it into an even layer. Spread over a third of the cheese sauce. Cover with another 3 lasagne sheets. Use the rest of the Bolognese sauce to make another layer and then pour over another third of the cheese sauce. Cover with the remaining 3 lasagne sheets and spread the rest of the cheese sauce on top. Scatter over the Parmesan and bake for 45 minutes to 1 hour, until the lasagne is bubbling and lightly golden.7 Serve the lasagne straight to the table garnished with the basil leaves, then cut into portions and arrange on warmed plates. Have a separate bowl of salad and a plate of garlic bread.
Pasta Carbonara. \ Photography: Philip Doyle. Food styling: Janine Kennedy.
Pasta Carbonara
Serves four
350g (12oz) dried spaghetti
15g (½oz) butter
1 onion, finely chopped
1 garlic clove, crushed
225g (8oz) rindless pancetta or bacon rashers, cut into lardons
100ml (3 ½fl oz) dry white wine
3 eggs
50g (2oz) freshly grated Parmesan, extra to garnish
150ml (¼ pint) cream
1 tbsp chopped fresh flat-leaf parsley, extra torn leaves to garnish
sea salt and freshly ground black pepper
1 Bring a large pan of salted water to a rolling boil and then swirl in the spaghetti. Cook the pasta for 8-10 minutes, or until just tender but still with a little bite – al dente.2 Meanwhile, heat the butter in a large pan over a low heat. Add the onion and garlic and cook for 5 minutes, until softened but not coloured, stirring frequently. Add the pancetta or bacon to the pan and cook for another 8-10 minutes, until crisp and golden, stirring continuously.3 Pour the wine into the bacon mixture and reduce to about 1 tablespoon. Crack the eggs into a bowl and add the Parmesan cheese and cream. Season with plenty of freshly ground black pepper and beat until well combined.4 Drain the pasta and return it to the pan, then tip in the onions and pancetta. Pour over the beaten egg mixture and add the parsley. Cook gently for 1 minute, until the sauce thickens slightly. Be careful not to overcook the sauce, or the eggs will scramble! Season to taste.5 To serve, divide among warmed serving bowls and add a good grinding of black pepper to each one. Scatter over a little more Parmesan to serve. 
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