17-minute one-pan spaghetti bolognaise

(3) Rate it

• 0:17 Cook
• 4 Servings
• Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$3ea

Rosemary Sleeved 1 bunch

$3.00 per 1ea

$3ea

Continental Parsley Punnet 20g

$1.50 per 10g

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 500g pork and veal mince
• 2 tablespoons tomato paste
• 125ml (1/2 cup) red wine
• 400g jar bolognaise pasta sauce
• 2 large sprigs fresh rosemary
• 500ml (2 cups) chicken stock
• 375g pkt fresh fettuccine
• 250ml (1 cup) water
• Chopped fresh continental parsley, to serve
• Grated parmesan, to serve

METHOD

• Step 1
  Heat the oil in a large, deep frying pan over high heat. Add the mince. Cook, breaking up any lumps with a wooden spoon, for 4 minutes or until it changes colour. Season well with salt.
• Step 2
  Add the tomato paste and cook, stirring, for 1 minute. Add the wine. Simmer for 1-2 minutes or until nearly evaporated. Add the pasta sauce and rosemary. Simmer for 5 minutes or until reduced slightly.
• Step 3
  Stir in the stock. Add the pasta and pour over the water. Cover and simmer for 2 minutes. Uncover and simmer, stirring occasionally, for a further 2-3 minutes or until the pasta is tender. Season with pepper. Serve sprinkled with parsley and parmesan.

NUTRITION

• 1944 kj
  ENERGY
• 16.4g
  FAT TOTAL
• 5g
  SATURATED FAT
• 4.6g
  FIBRE
• 35.9g
  PROTEIN
• 78.7mg
  CHOLESTEROL
• 1151mg
  SODIUM
• 7.3g
  CARBS (SUGAR)
• 34.9g
  CARBS (TOTAL)

HOW TO CHOP HERBS0:33

How to finely chop herbs for cooking.

• Author: Alison Adams
• Image credit: Guy Bailey
• Publication: Taste.com.au