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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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You can use this classic meat sauce both to accompany spaghetti and for baked pasta dishes such as lasagne and cannelloni. Originally printed in Practical Pasta Sauces (ISBN 1-40540-924-X). Ingredients:
1 lb spaghetti |
3 tablespoons olive oil |
2 garlic cloves, crushed |
1 large onion, finely chopped |
1 carrot, diced |
8 ounces lean ground beef |
3 ounces chicken livers, finely chopped |
3 1/2 ounces parma ham, diced |
5 fluid ounces marsala |
10 ounces canned plum tomatoes |
1 tablespoon fresh basil leaf, chopped |
2 tablespoons tomato puree |
salt and pepper |
Directions:
1. 1. To make the sauce, heat 2 tbsp of the olive oil in a large saucepan. Add the garlic, onion and carrot and cook for 6 minutes.
2. 2. Add the minced beef, chicken livers and Parma ham. Cook over a medium heat for 12 minutes until well browned.
3. 3. Stir in the Marsala, tomatoes, basil and tomato purée and cook, stirring for 4 minutes. Season to taste. Cover the pan and simmer for 30 minutes. Remove the lid, stir and simmer for another 15 minutes.
4. 4. Meanwhile, to cook the pasta, bring a large saucepan of slightly salted water to the boil. Add the spaghetti and 1 tbsp of olive oil and cook for 12 minutes or until tender but still firm to the bite. Drain and transfer to a serving dish. Pour over the sauce and serve.
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