Pasta Bolognese
(Swedish version)
This dish is a childhood favourite of mine, Pasta Bolognese. It is inspired by the way it was served in Sweden in the 70's and of course modified for the outdoor kitchen, so if you argue that it’s not a genuine Bolognese you would be absolutely correct.
I use the Trangia 25 with the larger saute pan since the original is to shallow for this dish. If you don’t have a saute pan I would recommend that you use a Billy pot for the last steps.
You’ll need gas/fuel/firewood for 20-25 minutes of cooking.
You’ll need approximately 1 liter of water for this dish including washing up.
Recipe 2 servings
1 onion
1 carrot
1 celery stalk
300 g minced beef
1½ tbsp tomato purée
1 garlic clove
½ can of crushed tomatos
½ chicken bullion cube
Pasta of your choice
Oil
Salt & pepper,
thyme, oregano, rosemary
Start with the pasta. You will want to boil it a bit shorter time then the package states since it will sit in the warm water while you cook the ragu. I usually subtract half the recommended cooking time.
Start prepping the Soffritto while the pasta is boiling. Dice the onion, carrot and celery, try to get all the parts in equal size. The smaller they are the quicker they are done.
When the pasta is ‘half-done’ remove it from the heat. Save the water, you’ll need it later.
Heat up your pan with a tbsp of oil and then add the veggies. Adjust the heat to medium, you want the soffritto to be soft without browning.
Add the minced beef and let it brown for a couple of minutes before you break it up and mix it with the soffritto. Season with salt and pepper.
Add tomato paste, chopped garlic, crushed tomatos, the bullion cube and the herbs. Mix together.
Add the pasta and some of the starchy water. Let simmer for 5 - 10 minutes.
Plate up and enjoy!