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One-pan pasta with harissa bolognese

This Ottolenghi pasta dish is all cooked in the one pot, in the oven which makes it a winner in my book.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Course Main Course


  • 680 grams Beef mince
  • 450 grams pork mince I used 500 gram packets of each
  • 1/3 cup tomato paste 95 grams
  • 1/4 cup harissa paste 75 grams
  • 2 tbs ground cumin
  • 2 tbs ground coriander
  • 2 tbs worcesterhsire sauce
  • 1/2 cup olive oil
  • 60 grams parmesan finely grated
  • 60 grams pecorino finely grated
  • 1 carrot peeled
  • 1 onion peeled
  • 2 large roma tomatoes
  • 4 garlic cloves
  • 3 cups chicken stock
  • 100 mls cream
  • 225 grams dried pasta cut in half diagonally
  • 1/4 cup parsley finely chopped


  • Preheat the oven to 245 degrees C
  • Peel the onion, garlic & carrot and roughly chop and place into a food processor along with roughly chopped roma tomatoes and blitz until finely chopped
  • Into your roasting pan throw in the mince, the spices, tomato paste, harissa (or otherwise) paste, worcestershire sauce with a little of the oil and cheese (about 1/3 of the oil and 2/3 of the cheese) and then give it a good mix about. I used my hands
  • Then whack on the food processor mix and combine with the meat and season with salt & pepper
  • Whack into that stinking hot oven for 25 mins until browned on top and sizzling and turn the heat down to 190C
  • Cut your pasta in half on an angle (I think the cannelloni tubes would have been better but I only has lasagne sheets)
  • Take the meat out of the oven and break the meat apart with a fork and give it all a big mix around in the liquid that is in there. Add in the chicken stock and cream, mix and then add in the dried pasta wedging it into the liquid and trying to submerge it under the meat and sauce and getting it wet so it doesn't burn. Bake for another 25 mins and give it a stir half way through to check pasta is cooking and nothing is too burnt
  • Just before the end whack on the rest of the oil and cheese to brown up and then top with chopped parsley (which I didn't have sorry Yotam)