Pasta Bolognese with Ajvar |

by mmitic86

Pasta Bolognese with Ajvar


February 8, 2018

Bolognese sauce is one of those unsurpassed traditional Italian dishes loved worldwide. Like all the most popular specialty foods, this one is incredibly simple, either, its basic recipe contains only a few well-combined ingredients, and the sauce itself can be combined in numerous dishes.

Most often served with the widest variety of pasta, Bolognese is excellent with roasted, boiled or mashed potatoes, stewed rice, sweet potatoes, dumplings, combined with grilled eggplant, as a filling for tomatoes, but this is certainly not the end of all the ways in which you can consume it. In fact, we can freely say that Bolognese sauce is not the sauce but a separate dish.

Its applications are as much numerous as its variations, but we recommend that you try this one with ajvar for thick Bolognese with mild smoked flavor of fragrant peppers which has captivated us completely.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 2 plates


250 to 300g Lumaconi Rigatti or other rounded hollow pasta absorbing the sauce well

200g milled veal

1 small onion

2 small carrots

250g peeled tomatoes

1 large tablespoon ajvar or spicy ajvar to taste

4 to 5 cherry tomatoes

Fresh thyme to taste

Salt and pepper to taste

1-2 tablespoons oil


Clean and finely dice the onion and the carrots and fry them together with the veal on well-heated oil with the addition of salt, pepper and thyme to taste. Add ajvar and stir well and then pour peeled tomatoes, add the cherry tomatoes cut in halves and reduce heat to stew the sauce. Cook the pasta in the meantime and once it is ready, drain and stir it with the sauce and serve with a little chopped parsley to taste. This paste may be briefly baked in the oven before serving for a little thicker sauce and stronger taste.


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