17-minute one-pan spaghetti bolognaise

Cooking Meat 17-minute one-pan spaghetti bolognaise

Feed the whole family in no time, with this speedy one-pan spaghetti.

Lables: Lower gi Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat the oil in a large, deep frying pan over high heat. Add the mince. Cook, breaking up any lumps with a wooden spoon, for 4 minutes or until it changes colour. Season well with salt.
  2. Add the tomato paste and cook, stirring, for 1 minute. Add the wine. Simmer for 1-2 minutes or until nearly evaporated. Add the pasta sauce and rosemary. Simmer for 5 minutes or until reduced slightly.
  3. Stir in the stock. Add the pasta and pour over the water. Cover and simmer for 2 minutes. Uncover and simmer, stirring occasionally, for a further 2-3 minutes or until the pasta is tender. Season with pepper. Serve sprinkled with parsley and parmesan.

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1 tbsp extra virgin olive oil
500g pork and veal mince
2 tbsp tomato paste
125ml red wine
400g jar bolognaise pasta sauce
2 large sprigs fresh rosemary
500ml chicken stock
375g pkt fresh fettuccine
250ml water
Chopped fresh continental parsley, to serve
Grated parmesan, to serve

Adv

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