Eight Bells

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Monday, September 04, 2006

Rigatoni and Meat Sauce

You have seen this before but this a variation on the meat sauce. This will serve 4.

400g of lean beef mince
250g finely sliced streaky bacon
1 large onion, diced
1 tablespoon of cooking oil

Cook onion and bacon and mince till the meat is well browned.
Add the following

2 tins of chopped tomatoes in juice
1 small tin of tomato paste
1-2 teaspoons of freshly ground black pepper
1 teaspoon of chicken stock
1/2 a teaspoon of mushroom stock
1 teaspoon each of dried basil,thyme,oregano and parsely
1/2 a teaspoon of white pepper
1 cup of water

Mix and bring to the boil and then turn down and simmer for about 40 mins, add liquid if necessary.
Cook your pasta when the sauce is nearly ready and add fresh herbs to the sauce 5 minutes before serving (thyme and flat leafed parsely are good).
Serve with plenty of parmesan cheese.


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