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Neil Perry - Fresh And Fast
A twist on the classic pasta dish.
Extra virgin olive oil
½ brown onion, finely chopped
2 cloves garlic, sliced
1 small carrot, diced
1 stick celery, diced
100g Schultz smoky bacon, diced
Sea salt and freshly ground black pepper
300g beef mince
300g pork mince
1 cup red wine
1 tin whole Italian tomatoes, roughly chopped
1/3 bunch fresh thyme, roughly chopped
100g dried spaghetti per person
Parmigiana Reggiano parmesan cheese
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Heat a little olive oil in a large fry pan.
Add the onion, garlic, carrot, celery, bacon and salt all together and caramelise.
Add the mince and a little extra salt and cook 3 minutes, stirring to colour the mince well.
Add the red wine and bring to the boil.
Add the tomatoes and simmer for about 20 minutes.
Add the thyme. While the sauce is cooking, cook the pasta in plenty of boiling salted water.
To serve, Add the cooked pasta to the sauce, stir well and spoon on to a serving plate.
Finish with freshly grated parmesan.