Serves: 2 – 3
Gianni wanted a simple ragu pasta therefore I made this one in ½ hour from prepping to eating. He is always amazed on how quick I pull things together but honestly pasta is the quickest ½ hour meal you can make and with the variations we can throw into the pot we can make it different every time. I served with bread and an Insalata Mista.
Ingredients
400 grams dried pasta
1 tbsp olive oil
2 smashed garlic gloves
½ cup finely chopped onions
½ cup finely chopped red peppers
½ cup diced pancetta
1 cup minced lean ground beef
1 tsp salt
2 tbsp hot pepper flakes (optional)
1 cup tomato passata
2 tbsp tomato paste
4 cups lettuce
¼ cup diced tomato
½ cup diced red pepper
2 tbsp finely chopped chives or green onions
8 chopped hazelnuts (as many you like)
3 tbsp olive oil
2 tbsp mayonnaise
2 tbsp white wine vinegar
Salt to taste
Grated parmesan cheese
Directions
Cook pasta per instructions
Heat oil in skillet on high and sauté garlic until it browns as it will give the oil the garlic flavour
Take garlic out of pan, add onions and pepper and sauté for two minutes
Stir in pancetta and cook until it starts to brown then stir in ground beef, salt and hot pepper flakes if you like your pasta with a little heat
Keep cooking until all meat is brown, about five minutes
Pour in tomato passata and paste and stir well and let simmer on medium for 5 minutes
In the meantime, make your salad by adding lettuce, tomato, pepper, chives and hazelnuts into a bowl.
Mix together oil, mayo, vinegar and as much salt as you like and pour over salad, then mix well
Strain pasta, return to pot and pour sauce into pasta
Take some of the white paste and place into sauce pan to absorb the rest of the pasta and return to pasta pot
Add as much parmesan as you like and stir everything in the pasta pot. This allows you to have cheese all over the pasta evenly
Plate pasta and top with a sprinkle parmesan and serve with bread and insalata mista
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