The Australian Women's Weekly: Classic Pasta Recipes

Bucatini with tomato, pancetta & pecorino PREP + COOK TIME 30 MINUTES SERVES 4 150g piece pancetta, cut into lardons (see tips)2 tbsp extra virgin olive oil1 small onion (80g), chopped finely2 cloves garlic, crushed2 tsp chilli flakes350g dried bucatini grated pecorino, to serve TOMATO, GARLIC & BASIL SAUCE ¼ cup (60ml) extra virgin olive oil2 cloves garlic, sliced thinly2 x 400g cans diced tomatoes1 tbsp caster sugar¼ cup basil leaves, chopped coarsely 1 Make tomato, garlic and basil sauce: Heat oil in a large saucepan over medium heat. Cook garlic for 1 minute. Stir in tomatoes, sugar and basil; simmer for 8–10 minutes until thickened. Season. 2 Meanwhile, cook pancetta in a large frying pan over medium heat for 4 minutes or until starting to brown. Add oil, onion and garlic;…

Bolognese PREP + COOK TIME 2 HOURS 30 MINUTES SERVES 6 ¼ cup (60ml) extra virgin olive oil750g veal mince250g pork mince100g pancetta, chopped finely50g butter1 medium onion (170g), chopped finely1 medium carrot (120g), chopped finely1 trimmed celery stalk (100g), chopped finely2 cloves garlic, crushed4 oregano sprigs⅓ cup (95g) tomato paste⅔ cup (160ml) red wine2⅔ cups (660ml) beef stock (or water)400g can chopped tomatoes500g dried mafaldine (see tips)finely grated parmesan, to serve 1 Heat oil in a large saucepan over high heat. Cook veal, pork and pancetta, breaking up with a wooden spoon, for 15 minutes or until liquid evaporates. Season. 2 Add butter and cook for 25 minutes or until evenly browned. Stir in onion, carrot, celery, garlic and oregano. Reduce heat to low-medium. Cook for 10 minutes or until vegetables…

Macaroni & fennel bake PREP + COOK TIME 1 HOUR SERVES 4 150g dried macaroni⅓ cup (80ml) extra virgin olive oil2 medium fennel bulbs (600g), chopped coarsely1 large leek (500g), sliced thinly2 cloves garlic, crushed2 tsp thyme leaves2 tsp fennel seeds½ cup (40g) finely grated pecorino, plus extra to serve100g provolone, grated70g fresh sourdough breadcrumbs½ cup (55g) coarsely chopped walnuts CHEESE SAUCE 50g butter, chopped⅓ cup (50g) plain flour2 cups (500ml) milk, warmedpinch of ground nutmeg½ cup (40g) finely grated pecorino 1 Preheat oven to 180°C. 2 Cook dried pasta in a large saucepan of boiling salted water for 9 minutes or until al dente, then drain. 3 Meanwhile, heat ¼ cup (60ml) of the oil in a large frying pan over medium-high heat. Cook fennel, leek, garlic, thyme and half the…