17-minute one-pan spaghetti bolognaise

17-minute one-pan spaghetti bolognaise
  • 0:17 Cook
  • 4 Servings
  • Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$3ea

Rosemary Sleeved image

Rosemary Sleeved 1 bunch

$3.00 per 1ea

$3ea

Continental Parsley Punnet image

Continental Parsley Punnet 20g

$1.50 per 10g

INGREDIENTS

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

METHOD

  • Step 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.
  • Step 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.
  • Step 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.

NUTRITION

  • 1944 kj

    ENERGY

  • 16.4g

    FAT TOTAL

  • 5g

    SATURATED FAT

  • 4.6g

    FIBRE

  • 35.9g

    PROTEIN

  • 78.7mg

    CHOLESTEROL

  • 1151mg

    SODIUM

  • 7.3g

    CARBS (SUGAR)

  • 34.9g

    CARBS (TOTAL)

  • Author: Alison Adams
  • Image credit: Guy Bailey
  • Publication: Taste.com.au

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