Bar Machiavelli biance pappardele

Recipe: Bolognese biance with pappardelle, by Bar Machiavelli

If there’s one venue in Sydney that does quality Italian food, it’s Bar Machiavelli in Rushcutters Bay. Here’s how to make one of their own delicious creations at home!

Preparation time: 20 minutes

Cooking time: 15 minutes


500g pork and veal mince
250 good chicken or vegetable stock
200g Parmesan
½ cup brandy
½ cup madeira wine
50mL olive oil
50g butter
1 garlic clove chopped
1 red chilli chopped
1 anchovy chopped
1 punnet cherry tomatoes cut in half
1 small onion diced
1 small carrot diced
1 stick of celery chopped
12 basil leaves
salt and pepper to taste
500g pasta


  1. Sauté the onion, carrot, celery, garlic, chilli and anchovy until soft – do not brown. Add meat and cook until browned.
  2. Add brandy and madeira and cook until liquid has evaporated.
  3. Add the cherry tomatoes, basil and stock and simmer.
  4. Meanwhile, cook pasta in a pot of boiling salted water.
  5. Drain pasta when cooked, add to sauce, toss and serve immediately. Sprinkle with parmesan.
James Banham
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James Banham

Editor at THE F
James Banham is an Australian lifestyle, fashion and entertainment journalist. His writing can be found on these many topics and more in print and online publications around the country.
James Banham
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