Preparation time:    10 mins

Cooking time:   2 hrs

Serve 4

  • 500g Mancini Spaghetti
  • 1 Jar Nonna Annita Cooking Tomato Sauce
  • 2 tbsp olive oil
  • 6 rashers of ‘pancetta’ bacon, chopped
  • 2 large onions, chopped
  • 3 garlic cloves, crushed
  • 1kg lean minced beef
  • 2 large glasses of red wine
  • 2 carrots, chopped
  • Stick of celery
  • 2 fresh or dried bay leaves
  • salt and freshly ground black pepper
  • freshly grated parmesan cheese, to serve

Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry until meat has browned. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature add carrots, celery and basil.

Cover with a lid and simmer over a gentle heat for 1-1½ hours until rich and thickened, stirring occasionally.

Cook pasta in large pot of lightly salted boiling water for 2 – 3 minutes or until tender but still firm to the bite. Drain the pasta.

Combine sauce with cooked pasta in a separate bowl and toss until all the pasta is coated.

Serve onto warmed plates sprinkle dish with grated cheese.


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