Italian throw-together mince and olive pasta

Cooking Meat Italian throw-together mince and olive pasta

This easy take on bolognese will win over everyone.

Lables: Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Cook pasta following packet directions. Drain olives, reserving marinating oil. Cut olives in half.
  2. Meanwhile, heat 1/2 the oil in a large frying pan over high heat. Add 1/2 the mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Transfer to a bowl. Repeat with remaining mince.
  3. Add remaining oil to pan. Add onion. Cook for 3 minutes or until softened. Add garlic, fennel seeds and pine nuts. Cook for 30 seconds or until toasted. Return mince to pan. Add tomato, olives, vinegar, sugar and reserved marinating oil. Cook for 3 minutes. Add radicchio, pasta, basil and parsley. Cook for 2 minutes or until heated through. Remove from heat.
  4. Serve topped with extra parsley.

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375g dried angel hair pasta
185g tub pitted mixed marinated olives
1 tbsp extra virgin olive oil
500g pork and veal mince
1 brown onion, halved, thinly sliced
4 garlic cloves, crushed
1 tsp fennel seeds, roughly chopped
2 tbsp pine nuts
400g tomato medley mix, halved
1/4 cup red wine vinegar
1 tsp caster sugar
6 radicchio leaves, torn
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley leaves, plus extra to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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