Pasta gets a 15-minute makeover.

The Sunday Telegraph (Sydney) - Stellar - - Contents -

“An­chovies, tomato paste, port, ba­con and parme­san boost umami”

SERVES 4

400g dried spaghetti

1/3 cup (80ml) ex­tra vir­gin olive oil, plus ex­tra to serve

1 star anise

1 onion, finely chopped

3 gar­lic doves, crushed

4 an­chovy fil­lets in oil, drained, finely chopped

500g beef mince

1 each celery stalk and car­rot

200g streaky ba­con, finely chopped

2 beef stock cubes, crum­bled

2 tsp soy sauce

1 tsp ap­ple cider vine­gar

140g tomato paste

1/4 cup (60ml) port

400g can cherry toma­toes

Juice of ½ 50g finely grated parme­san, lemon plus ex­tra to serve

Cook pasta in a large pan of boil­ing salted wa­ter ac­cord­ing to packet in­struc­tions.

Mean­while, to make bolog­nese, heat 2 tbs oil in a large fry­pan over high heat. Add star anise and onion, and cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til soft­ened. Re­move star anise and dis­card. Add gar­lic, an­chovy and beef, then cook, stir­ring, for 3 min­utes or un­til browned.

Place celery and car­rot in a food pro­ces­sor and whiz un­til finely chopped.

Heat re­main­ing 2 tbs oil in a sec­ond large fry­pan over high heat. Add veg­etable mix­ture and ba­con, and cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til soft­ened. Trans­fer beef mix­ture to ba­con pan, stir through stock cubes and soy, and re­duce heat to low. Place fry­pan used for beef mix­ture over high heat, add vine­gar and tomato paste, and cook, stir­ring con­stantly, for 2 min­utes or un­til start­ing to catch on the bot­tom of pan. Add port, bring to the boil and cook for 1 minute to re­duce slightly. Add toma­toes, lemon juice, parme­san and beef mix­ture, then bring to a sim­mer. Drain pasta, toss through bolog­nese and serve driz­zled with ex­tra oil and scat­tered with ex­tra parme­san.

PER SERVE • 57G PRO­TEIN • 16G SAT FAT • 85G CARB • 15G SUG­ARS • 1460MG SODIUM • 1055 CAL (4410KJ)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.