Spring Fresh Bolognaise

Pasta- You will need:

• 1 x Circulon Contempo 24cm / 7.6Lt, covered Stock Pot REG $179.95

• 2 Litres of boiling water
• Small handful of salt (do not be afraid, salted, rolling boiling water is the key to al dente pasta)
• Boil water to a vigorous boil, add a small handful of salt
• Add Penne and stir to get moving
• Boil uncovered until the Pasta is ‘firm’ to the bite

**remove pieces with a slotted spoon after 6 – 7 minutes to test, and keep testing until satisfied

**pasta will continue to cook once it has been taken off the stove, so allow for this

Sauce- You will need:

• 1 x Australian Women’s Weekly non stick professional frypan, 30cm REG $89.95

• 500 Grams Minced beef
• 10 thin slices of prosciutto
• 4 cloves of fat, fresh garlic – bashed to a pulp with a good pinch of quality salt flakes
• 2 tablespoons of tomato paste
• 2 cans of tinned cherry tomatoes (can be hard to find but worth the search)
• 2 punnets of cherry tomatoes – washed and halved
• 1/2 bunch of fragrant basil, washed and torn
• 250 grams parmigiano reggiano
• 500 grams of penne
• Lashings of olive oil
• Good quality rock salt and freshly ground black pepper
• Fresh baby spinach to serve

Instructions:

1. Heat pan on medium to high heat
2. Add a splash of olive oil
3. Tear prosciutto into strips and gently fry in olive oil – remove with slotted spoon and drain on absorbent paper
4. Add another splash of olive oil to pan
5. When hot, add beef mince, breaking up with a fork as you go
6. Brown but do not stew – cook in batches if necessary
7. Once done remove from pan with a slotted spoon
8. Add another splash of olive oil and gently fry garlic
9. Add halved cherry tomatoes and turn up the heat to sauté until they start to collapse
10. Add tomato paste and a sprinkle of brown sugar – stir gently
11. Add browned mince, prosciutto and 2 x cans of cherry tomatoes
12. Cook for 20 mins until the sauce is a thick consistency
13. Add water in small splashes if required
14. In last 5 minutes of cooking, add torn basil and stir thru
15. Season with salt flakes and freshly cracked pepper

To serve:

• Drain pasta and stir thru olive oil, salt and pepper and a generous handful of spinach per serve.

• Spoon over sauce and sprinkle with a generous handful of grated parmigiano reggiano to each serve.

ENJOY!!!