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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Here is a bit of a twist on the usual common old garden spag bol sauce made with beef - adapted from a recipe found in Australian Good Taste magazine. Ingredients:
1/3 cup olive oil |
1 onion, halved, cut into thin wedges |
500 g veal mince |
1 garlic clove, crushed |
1 cup tomato paste |
1 cup vegetable stock |
fresh basil |
salt and pepper |
Directions:
1. Heat oli in saucepan over medium heat.
2. Add onion, stir about 4 minutes till soft.
3. Add mince and garlic, stir to break up lumps.
4. Coontinye stirring till meat changes colour.
5. Add paste and stock, bring to the boil.
6. Simmer uncovered for 20 - 39 minutes till sauce thickens.
7. Season and add chopped basil leaves.
8. Serve on your favourite pasta.
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