10 of the best Flavours From Italy
Spaghetti bolognese
• Serves 4 • Prep 10 mins • Cook 1 hr 10 mins
3 tbsp olive oil
300g beef mince
200g pork mince
2 large shallots, finely chopped
2-3 garlic cloves, crushed
500g passata
1 tbsp tomato purée
100ml red wine
1 tsp dried oregano
400g spaghetti
50g parmesan,1/2 finely grated,
1/2 shaved a few basil leaves, to serve
1 Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip into a dish and repeat with another 1 tbsp oil and the pork. Add the pork to the cooked beef and put the pan back on the heat with the remaining oil. Reduce the heat and cook the shallots for 8-10 mins until soft. Add the garlic and meat to the pan and stir in the passata, purée, wine and oregano. Cover and simmer over a low heat, stirring occasionally, for 45 mins.
2 Cook the pasta following pack instructions, then stir the grated parmesan into the bolognese. Put a spoonful of the pasta water into the sauce to loosen it if needed, then drain the pasta. For better flavour, tip the pasta onto the sauce, toss to coat and season (or serve with the sauce on top). Scatter over the shaved parmesan and the basil leaves.
PER SERVING 754 kcals, fat 30g, saturates 11g, carbs 71g, sugars 8g, fibre 6g, protein 41g, salt 0.5
Pizza margherita
• Serves 4 (makes 2 pizzas) • Prep 25 mins • Cook 10 mins
uncooked
FOR THE BASE
300g strong bread flour, plus extra for dusting
