Saturday, February 5, 2011

Fettuccine Bolognese


2 tbsp olive oil (from pantry)
1 brown onion, finely chopped
3 cloves garlic, crushed
2 medium carrots, finely chopped
250g Portobello mushrooms, sliced
500g Coles 3 star beef mince
400g Coles whole peeled Italian tomatoes
350g Coles fettuccine pasta
1 cup fresh basil leaves, finely chopped
Salt and pepper (from pantry)


TOTAL TIME: 40 mins

1. Heat 2 tbsp oil in a large frying pan. Add the beef mince, season with salt and pepper and stir to break up the lumps. Cook for 5-7 mins over high heat until browned. Add the onion and cook for 2 mins then add the garlic, carrots and mushrooms, cook for 2 mins
until just softened. Add the tomatoes and simmer for 30 mins.

2. Cook the fettuccine according to packet directions.

3. Toss fettuccine with sauce in fettuccine cooking pan. Mix in basil.

Serving suggestion: Sprinkle with 1/2 cup of freshly grated parmesan cheese.

Chef: Curtis Stone

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