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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another lovely recipe I found on from Super Food Ideas magazine August 2003. I have made this twice now and although it has a beautiful flavoured sauce, it is not too spicy for kids. I added some chopped capsicum and fresh basil to the recipe. Ingredients:
2 tablespoons olive oil |
100 g prosciutto, finely chopped (can sub bacon) |
1 large onion, finely chopped |
2 celery ribs, finely chopped |
1 large carrot, grated |
3 garlic cloves, crushed |
700 g lean ground beef |
1/2 cup dry white wine |
800 g diced tomatoes, italian if available |
1 teaspoon beef stock powder |
1/2 cup water |
400 g dried spaghetti |
parmesan cheese, shaved to serve |
Directions:
1. Heat oil in a large pan over medium heat, add prosciutto, onion, celery, carrot and garlic and cook for 8 to 10 mins, stirring often, until vegetables are soft.
2. Increase heat to high, add mince and cook for 3 to 4 minutes until browned, then add wine and cook for 2 minutes.
3. Stir in tomatoes, stock and water, bring to the boil, reduce heat and simmer, partially covered, for 20 minutes then season with salt and pepper.
4. Cook pasta following packet directions and combine pasta with bolognaise sauce, sprinkle with parmesan shavings and serve.
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