• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 350 ml passata

  2. 500 ml vegetable stock

  3. 2 tbsp Worcestershire sauce

  4. 400 g tinned chopped tomatoes

  5. 1 bouquet garni

  6. 1 bay leaf

  7. 1 handfuls basil , chopped

  8. 2 tbsp concentrated tomato puree

  9. 3 tbsp vegetable oil

  10. 1 knob butter

  11. 2 carrots , finely chopped

  12. 2 onions , finely chopped

  13. 1 stick celery , finely chopped

  14. 1 cloves garlic

  15. 3 tbsp red wine

  16. 400 g minced beef

  17. 100 g pancetta , chopped

  18. 400 g dried penne

Instructions Jump to Ingredients ↑

  1. For the sauce: combine all the sauce ingredients (except the basil and tomato purée) in a saucepan and cook for 25-30 minutes, or until thickened.

  2. For the mince: while the sauce is simmering, heat 1 tablespoon of oil and a little butter in a frying pan and fry the chopped vegetables, adding salt and pepper to taste. Use a garlic crusher to squeeze the garlic into the pan and add the red wine. Simmer until the liquid has all been absorbed.

  3. In a separate pan, fry the minced beef in the remaining 2 tablespoons oil until cooked through. Drain the mince in a metal sieve to remove any excess fat. Fry the pancetta in the same pan and sieve again to remove any excess fat once cooked. Add the mince and pancetta to the pan of vegetables.

  4. Add the chopped basil and tomato purée to the tomato sauce and cook for a few more minutes.

  5. Cook the penne in a large pan of boiling, salted water according to the packet instructions. Drain well. Combine the mince and vegetables with the sauce and serve with the penne.


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