Words and Photography by: Mr LB
This recipe was first posted on the Station Hotel’s blog. Check out this recipe and many more great ones developed by the team at Station Hotel at Kitchen, Bar & Beyond.
When a popular restaurant rolls out a cookbook that is sitting on the shelf of a book shop, there is always the question of whether it’s for regular use or just show. Cookbooks are alluring – they have amazing food porn shots, an engaging story (whether detailing a specific food culture or stories of the past) and generally have nice weight and feel when turning the pages. With all this impressive aesthetic, it’s easy to fall into the trap of buying a fantastic cookbook which will never get used in the home setting. Unfortunately, it will either be squashed in a bookcase or a coffee table book. While having not reach the stage of book release, the recipes provided by Station Hotel are achievable to dish up at home.
Spicy Penne Bolagnaise
150g beef mince
2 Brown onions
4 Sticks celery
3 Cloves garlic
2 Tsp Tomato paste
400g tinned chopped tomatoes
200ml chicken or beef stock
2 Bay leaves
3 tsp Paprika
3 tsp Ground cumin
3 tsp Ground coriander
1 tsp Cayenne pepper
Salt and pepper to taste
500g dry penne
Zest of one lemon
100g shredded parmesan
Note: I found that this recipe could be improved by adding an extra tin of chopped tomatoes.
- Finely dice (brunoise) carrots, celery, onion and Crush garlic and set aside.
- In a large saucepan brown off mince.
- Once mince is coloured pour into a colander and allow to drain.
- Return clean sauce pan back to a medium heat and add crushed garlic followed by brunoise vegetables.
- Cook vegetables (without colouring) until they start to soften, add tomato paste and spices to the pot, stir in well.
- Return mince, add chopped tomatoes and stock, continue cooking until tomatoes have broken down.
- Add bay leaves bring to the simmer stirring occasionally until bolognaise in thick and rich, correct the seasoning to taste.
- While bolognaise is cooking marinate your ricotta by adding salt, cracked pepper, lemon zest, extra virgin olive oil and mixed together.
- Bring a large pot of salted water to the boil and cook your penne until “al dente” firm to the bite.
- Strain penne in a colander and add to your bolognaise.
- Add a large knob of cold butter to the pan and gently stir the bolognaise ensuring that it coated the pasta.
- To serve, place three knobs of seasoned ricotta on top of each bowl. Dress rocket and radicchio with a little vinaigrette and place on top, sprinkle with shredded Parmesan and drizzle with extra virgin olive oil.