Capellini with Carrot Bolognese

Capellini with Carrot Bolognese

A rich and hearty vegetarian pasta dish even the most die hard carnivores will enjoy

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Foodie  Foodie Your Guide to Good Taste  on 11 Jun '15

This article originally appeared in the latest June edition of Foodie: The Foodie Forks. Read it here!

Chef Steve Chou at Bungalow gives us his best dishes for wowing guests at your next sit down soirée.

Serves: 4

Prep time: 1 hour 30 minutes

Cooking time: 30 minutes


Fresh pasta

  • 750g type 00 Italian flour
  • 7 eggs
  • 2 tbsp milk
  • 1 tbsp olive oil

Carrot Bolognese

  • 400g carrots
  • 2 large onions
  • 3 celery sticks
  • 2 whole jalapeños (de-seeded)
  • 4 cloves of garlic
  • 250ml red wine
  • 150 ml soy sauce
  • 150 g tinned crushed tomatoes
  • 1 litre milk
  • 30g of basil cut into strips
  • Ricotta cheese, to garnish
  • green pesto, to garnish


For Pasta:

  1. Mix all ingredients until smooth and then let rest for one hour.
  2. Divide the dough into four pieces and pass through pasta maker according to basic machine instructions.
  3. Once the pasta sheets have been formed and you’re down the right thickness (about 2mm), cut the sheets into very fine ‘angel hair’.

For Carrot Bolognese:

  1. Roughly cut the carrots, onions, celery, jalapeño and garlic.
  2. Heat up a large saucepan with drizzle of oil until it’s smoking hot.
  3. Place all the vegetables into the pot, stirring it constantly to cook out the moisture.
  4. Add the red wine and cook the mixture until it reduces by half.
  5. Follow the same step with the soy sauce, tinned tomatoes and milk.
  6. Cook the fresh pasta in salted boiling water for roughly 1-2 minutes.
  7. Finish with sliced basil and garnish with a little ricotta cheese and green pesto.

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