How it tastes
Deep tomato ragù with red wine and bacon, sweet root vegetables and salty, nutty Sbrinz on top.
Mafaldine with Bolognese ragù
Mafaldine have ruffled edges, and that is exactly where the ragù clings, slowly cooked down from beef, pork, bacon and red wine into something deep and dark. Onions, carrots and celery bring the sweetness, Sbrinz the salty crown.
- kcal
- 487
- Protein
- 24.8 g
- Carbs
- 50.1 g
- Fat
- 18.5 g
per portion (420 g)
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This dish is on rotation right now. New favourites are waiting in the current menu.
- Cancel or pause any time
- Freshly cooked, delivered every Wednesday
- Change your order until Friday 11 am
Why you'll love it
Perfect for
A Saturday lunch with guests who always come back for seconds.
Recipe Cook it yourself
- Prep approx. 25 min
- Simmer approx. 90 min
- Total approx. 115 min
Long, ruffled mafaldine with a slow-braised ragù of minced pork and beef, bacon, vegetables and red wine. Sprinkled with freshly grated Sbrinz, it's a classic for cosy evenings.
Method
Brown the ragù
Heat the oil in a heavy-based pan. Fry the bacon for approx. 2 mins until the fat renders. Add the onion and soften for approx. 2 mins. Add the celery and carrot and cook for approx. 3 mins more. Add the minced pork and beef and brown for approx. 5 mins, stirring and breaking up the meat with a wooden spoon. Deglaze with the red wine and reduce until almost completely evaporated.
Simmer the ragù
Pour in the passata, chopped tomatoes and stock and bring to the boil. Reduce the heat and simmer the ragù, partly covered, over a low heat for approx. 1½ hrs, stirring occasionally. If the sauce becomes too thick, add a little water. Season with salt and pepper.
Pasta
Cook the mafaldine in plenty of boiling salted water until al dente, then drain.
To serve
Divide the mafaldine between plates, spoon the ragù over and sprinkle with Sbrinz.
- Tip:
- The ragù tastes even better reheated the next day. It's ideal for cooking in larger batches and freezing.
- Variation:
- Use tagliatelle or pappardelle instead of mafaldine.
- Goes well with:
- Green salad.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
487kcal
Nutrition facts
per portion (420 g) · 2038 kJ
Energy from
- Protein 21 %
- Carbohydrates 43 %
- Fat 36 %
Share of daily intake
- Protein24.8 g50 %
- Carbohydrates50.1 g19 %
- of which sugars7.6 g8 %
- Fat18.5 g26 %
- of which saturates7.4 g37 %
- Salt3.8 g63 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2038 kJ487 kcal | 485 kJ116 kcal |
| Fat | 18.5 g | 4.4 g |
| of which saturates | 7.4 g | 1.8 g |
| Carbohydrates | 50.1 g | 11.9 g |
| of which sugars | 7.6 g | 1.8 g |
| Fibre | 8.1 g | 1.9 g |
| Protein | 24.8 g | 5.9 g |
| Salt | 3.8 g | 0.9 g |
Ingredients
- Durum wheat semolina
- Tomato passata
- Peeled tomatoes
- House-made remouillage
- Minced beef (CH)
- Water
- Sbrinz
- Onions
- Carrots
- Minced free-range pork (CH)
- Free-range whole egg (CH)
- Red wine
- Bacon
- Rapeseed oil
- Salt, pepper
- Salt
Full declaration
DURUM WHEAT SEMOLINA (GLUTEN), tomato passata, peeled tomatoes (diced tomatoes, tomato juice, citric acid), house-made remouillage (water, red wine (SULPHUR DIOXIDE, SULPHITES), veal feet, sawn, CELERIAC, raw beetroot, leek, large carrots, onions, tomato purée, salt, rapeseed oil, dried porcini), minced beef (CH), water, Sbrinz 5 % (MILK, salt), onions, carrots, minced free-range pork (CH), free-range whole egg (CH) (free-range WHOLE EGG, citric acid), RED WINE (SULPHUR DIOXIDE), bacon, rapeseed oil, salt, pepper, salt.
Translated – the German declaration is legally binding.
Show German declaration
HARTWEIZENGRIES (GLUTEN), Tomaten Passata, Pelati (Tomatenwürfel, Tomatensaft, Zitronensäure), Produktion Remouillage (Wasser, Rotwein (SCHWEFELDIOXID, SULPHITE), Kalbsfüße, zersägt, KNOLLENSELLERIE, Randen rohe, Lauch, Rüebli gross, Zwiebeln, Tomatenpüree, Salz, Rapsöl, Steinpilze getrocknet), Rindshackfleisch (CH), Wasser, Sbrinz 5 % (MILCH, Salz), Zwiebeln, Rüebli, Hackfleisch vom Freilandschwein (CH), Freiland Vollei (CH) (VOLLEI aus Freilandhaltung, Citronensäure), ROTWEIN (SCHWEFELDIOXID), Speck, Rapsöl, Salz, Pfeffer, Salz.
Allergens
Contains Eggs, Gluten, Milk, Celery, Sulphites. May contain traces of other allergens.
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