Yotam Ottolenghi’s one-pan pasta with harissa Bolognese

Yotam Ottolenghi’s one-pan pasta with harissa Bolognese. Photograph: Andrew Scrivani/New York Times

Yotam Ottolenghi’s one-pan pasta with harissa Bolognese. Photograph: Andrew Scrivani/New York Times

Step 1 Heat oven to 245 Celsius. Add the first seven ingredients to a large roasting tin about 38cm by 23cm in size, along with three tablespoons of oil, about two-thirds of the Parmesan and Pecorino Romano, 1¾ teaspoons of salt and plenty of pepper.

Step 2 Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting tin and mix to combine. Transfer to the oven and bake until browned on top and sizzling – about 25 minutes. Reduce heat to 190 Celsius.

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