Who doesn't love a big, comforting, bowl of pasta?! Move away from the student staple of "Spag Bol", with this flavourful, high carb, comfort meal.
Super easy to prepare and uses up your leftover roast. Just make sure this is fuelling a training ride.
Serves 4 to 5
Sweat the onion, celery and carrot in 2 tbsp of olive oil over a low heat, with a good pinch of salt. Keep stirring, and cook until softened but not coloured.
Add 2 crushed garlic cloves and cook for a minute or two. Add 2 bay leafs and a sprig of rosemary. Add the wine to deglaze the pan. Let it bubble away until it’s reduced.
Add the passata, 2 tsp of Worcester sauce and the shredded duck (or whatever is left over from your weekend roast). Bring to a simmer, turn the heat down to very low, and pop the lid on. Let it bubble away for 45 minutes. Top up with water if it looks like it’s drying out.
With 5 minutes remaining, cook the pasta according to the instructions. Season the cooking water well.
Once everything is cooked, add the pasta to the sauce. This is an important step! Toss everything together.
Scatter the chopped parsley and Parmesan cheese over the finished dish. Check the seasoning and serve.
2 diced onions
1 diced celery stick
1 diced carrot
2 garlic cloves
2 bay leafs
1 sprig of rosemary
1 glass of red wine
1 jar of passata (around 680g)
2 tsp Worcester sauce
1 leftover roast duck (or any other meat from your roast)
400g pappardelle pasta or big shells (as pictured)
Handful of parsley
Grated Parmesan cheese