Pasta is a reliable standby and once you’ve tried this speedy spaghetti, it will fast become a family favourite.
Ingredients
- 350g spaghetti
- 2 teaspoons 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 (1/2 cup) water
- Shaved parmesan, to serve
Method
- Step 1Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 2Meanwhile, 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.
- Step 3Add the pasta sauce and water to the pan. Simmer, uncovered, for 7-8 minutes or until the meat is cooked through.
- Step 4Add the bolognaise to the pasta and toss until well combined. Divide among serving bowls and top with shaved parmesan, if desired. Serve.
Nutrition
2770 kj
Energy
19g
Fat Total
5g
Saturated Fat
8g
Fibre
42g
Protein
72mg
Cholesterol
1420.9mg
Sodium
12g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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