 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
A cheap but tasty twist on an Italian favorite I use a lot here at university. This can be done without the bacon and the mushrooms if your budget is a bit dry. Ingredients:
450 g beef mince |
1 medium onion, chopped |
2/3 garlic clove (crushed or chopped.) |
250 g chopped tomatoes (a large tin will do) |
15 ml olive oil |
3 slices streaky bacon, chopped |
1 green pepper, chopped |
1 cup mushroom, quartered |
1 teaspoon tomato puree |
1/3 teaspoon basil |
1/3 teaspoon oregano |
1/3 teaspoon sage |
1 teaspoon worcestershire sauce (not strictly necessary if you have wine.) |
150 ml red wine |
1 pinch salt |
1 pinch sugar |
fresh ground black pepper |
400 g pasta (any pasta shape will do) |
grated cheese or parmesan cheese, to serve |
Directions:
1. Using a large frying pan and the olive oil fry the mince until turning brown and crumbly.
2. Add bacon and fry until it changes colour.
3. Mix in the chopped onion and the garlic.
4. (allow approx half a clove per person).
5. Strain off excess fat.
6. Stir in tomato puree, mushrooms and peppers.
7. fry for 2 minutes.
8. If using red wine, add this now and allow to simmer for 2 minutes.
9. Add can of tomatoes,the Worcestershire sauce, sugar, salt and pepper.
10. simmer for 5 minutes.
11. Add herbs and simmer for a further 20 minutes, stir occasionally.
12. Whilst simmering cook the pasta as for the instructions on the packet.
13. Serve in large bowls with plenty of cheese.
|
|