Prosciutto and mushroom spaghetti bolognaise

Pasta is a reliable standby and once you've tried this speedy spaghetti, it will fast become a family favourite.

Recipe «Prosciutto and mushroom spaghetti bolognaise» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 350g dried spaghetti, 2 tsp olive oil, 200g sliced mushrooms, 100g thinly sliced prosciutto, coarsely chopped, 1 garlic clove, crushed , 200g pork mince, 200g veal mince, 1 x 737g btl Bertolli Five Brothers summer tomato basil pasta sauce , 125ml water, Shaved parmesan, to serve.

Ingredients:

• 350g dried spaghetti 
• 2 tsp olive oil 
• 200g sliced mushrooms 
• 100g thinly sliced prosciutto, coarsely chopped 
• 1 garlic clove, crushed 
• 200g pork mince 
• 200g veal mince 
• 1 x 737g btl Bertolli Five Brothers summer tomato basil pasta sauce 
• 125ml water 
• Shaved parmesan, to serve 

Instructions

1. Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the mushroom, prosciutto and garlic and cook for 2-3 minutes or until mushroom is soft. Add the combined mince and increase heat to high. Cook, stirring with a wooden spoon to break up any lumps, for 1-2 minutes or until mince changes colour.
3. Add the pasta sauce and water to the pan. Simmer, uncovered, for 7-8 minutes or until the meat is cooked through.
4. Add the bolognaise to the pasta and toss until well combined. Divide among serving bowls and top with shaved parmesan, if desired. Serve.