Lumache Bolognese
Single serving 6 oz Fresh Rosemary's Pantry Lumache 3 tbsp Rosemary's Pantry Bolognese sauce 1 tbsp butter 2 tbsp grated Parmigiano cheese 1 clove fresh minced garlic (optional) 2 tbsp Rosemary's Pantry Pomodoro sauce (optional) | Follow these instructions (from Chef Michael himself!) to make the perfect Lumache Bolognese at home: 1. Bring about 1 qt of water to a boil & season the water with salt. Cook the pasta for 3 minutes. 2. While the pasta is cooking, in a medium sized sauté pan add the butter and garlic. Cook over medium heat until the garlic is fragrant. 3. Add the Bolognese to the sauté pan (& optional Pomodoro sauce if you like it with more tomato). Bring to a simmer. 4. Once the pasta is cooked, save a cup of the pasta water on the side and drain the rest. 5. Add in 1/2 a cup of pasta water and the pasta to the sauté pan. Bring to a simmer as you stir and toss it. Cook the pasta in the sauce for one minute and add in the Parmigiano. Turn off the heat & toss or stir with a spoon. 6. Once the sauce is able to coat the pasta well it is ready to serve. Sprinkle a little grated Parmigiano.
- Don't put it back on the heat once the cheese is added - It will stick to the bottom of the pot! - Pasta water should be as salty as the ocean. - To bring that bolognese to the next level you can add a tablespoon of our Rosemary's Pantry black truffle butter! - For an easy and quick salad on the side, make sure to grab a bottle of our La Bomba Basil vinaigrette and rosemary croutons. It goes great with escarole or any other hearty lettuces. |
Pro tips 