Butterbean Bolognese

300g Celeriac, diced
1 Jar of good quality butter or cannellini beans (Bold Beans or Brindisa Navarrico Large Butter Beans are great here)
1 White Onion, diced
3 Small/Medium Carrots, diced
4 Celery Sticks, diced
3 Garlic Cloves, finely chopped
3 Bay Leaves
2 Rosemary Sprigs
2 Tbsp Miza Smoky Tomato
100ml White or Rose Wine
100ml Whole Milk
3/4 Cup / 3 Small Ladlefuls of Chicken or Vegetable Stock
Salt and Black Pepper
Olive Oil
1 Handful of Grated Parmesan
Optional: 3 Streaks of Smoky Bacon, diced
400g 'OO' Pasta Flour
4 Eggs (or 3 Eggs + 2 Egg Yolks or richer colour and flavour)
1 Tbsp Olive Oil
Chilli Oil (see our Instagram for the recipe!)
Toasted Breadcrumbs
Fresh Lemon Zest

Cook Time: 060
Serves: 04

  1. Preheat the oven to 220C. 
  2. Make the pasta first: either use a food processor or make by hand. Processor method: add the flour, olive oil and eggs to a foood processor and pulse to combine. 
  3. Use your fingers to push together the dough - it should be soft and sticky, not too wet, but not too dry. If its too dry, add a little more egg yolk until the dough comes together. Knead on a lightly floured surface for about 5 minutes until it's soft and elastic. Wrap in cling film and leave in a cold spot in the kitchen to rest, for at least 45 minutes. 
  4. While the pasta rests, prepare the vegetables - dice the onion, carrot and celery. Finely chop the garlic. 
  5. In a large saucepan add 1 tbsp of olive oil over medium heat. Add the diced vegetables and a large pinch of salt. Stir and cook until soft (about 10 minutes). Add the garlic and fry for 2 minutes. Add the Smoky Tomato and cook a further 2 minutes. 
  6. Drain and rinse the beans and then add to the vegetables. Increase the heat a little and add the wine. Cook until the wine is mostly evaporated, and then add the stock and milk. Turn down the heat, add the bay leaves, rosemary, a generous pinch of salt and pepper. Simmer on low-medium for 10-15 minutes. 
  7. Cut the pasta into quarters. Either use a pasta machine to roll out the dough or roll it by hand. 
  8. By hand method: use a rolling pin to mimic the action of a pasta maker: roll out a small piece of dough until it's paper thin (but don’t be afraid of a little heft). Roll the dough into a tight cylinder and use a knife to cut it into individual pieces - about 2cm for thick pappardelle pieces or thinner if you prefer. 
  9. Leave the pasta to dry on a rail. Get a saucepan of boiling water ready on the stove. Add generous pinches of salt (this is important!!). When the water is boiling, add the pasta and cook for about 1-2 minutes - if you rolled the pasta out really thinly it won't need long at all. Keep testing the pasta until it is al dente.
  10. Remove the bay leaves and rosemary from the beans. Add a ladleful of pasta water to the beans and stir through, then using tongs add the pasta straight to the beans and stir through. Add more pasta water if necessary, before adding a handful of grated parmesan. Stir to emulsify. 
  11. Serve immediately and garnish with a little lemon zest, more grated parmesan, toasted breadcrumbs and optional chilli oil (if you want an extra kick, or just add a small pinch of chilli flakes).