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HOW TO

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
  4. Tease the bucatini apart in the event that they have clumped at all. 
  5. Plunge into the boiling water for 3 minutes. 
  6. Warm the supplied pasta water and vegetable bolognese together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring and keep warm while the pasta cooks. 
  7. Drain the bucatini thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute at the boil the sauce should enrich with the pasta and sauce becoming one wonderful mix of goodness.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Standard: Gluten, Egg, Lactose, Nuts

Vegan: Gluten, Nuts

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
  4. Tease the bucatini apart in the event that they have clumped at all. 
  5. Plunge into the boiling water for 3 minutes. 
  6. Warm the supplied pasta water and vegetable bolognese together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring and keep warm while the pasta cooks. 
  7. Drain the bucatini thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute at the boil the sauce should enrich with the pasta and sauce becoming one wonderful mix of goodness.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Standard: Gluten, Egg, Lactose, Nuts

Vegan: Gluten, Nuts

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