Classic bolognaise is a hearty meal to whip up on a cold winter's night.
Ingredients (serves 4):
- 2 tablespoons olive oil
- 100g prosciutto or bacon, rind removed, finely chopped
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 1 large carrot, grated
- 3 garlic cloves, crushed
- 700g lean beef mince
- 1/2 cup dry white wine
- 800g can diced Italian tomatoes
- 1 teaspoon Maggi Beef Stock
- 1/2 cup water
- 400g dried spaghetti
- parmesan shavings, to serve
Directions:
- Heat oil in a large frying pan over medium heat. Add prosciutto, onion, celery, carrot and garlic. Cook for 8 to 10 minutes, stirring often, until vegetables are soft.
- Increase heat to high. Add mince. Cook for 3 to 4 minutes until browned. Add wine. Cook for 2 minutes. Stir in tomatoes, stock and water. Bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes. Season with salt and pepper.
- Remove 2 cups of bolognaise sauce to a small saucepan (see Leftovers).
- Cook pasta following packet directions.
- Combine pasta with remaining bolognaise sauce. Sprinkle with parmesan shavings and serve.
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