Friday, December 21, 2012,1:28 AM
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PrintSPAGHETTI PIZZAIOLA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in a medium pan. Add garlic and stir over low heat for 1 minute.
- Add mince and brown well, breaking up with a fork as it cooks.
- Add to pan the undrained, crushed tomatoes, wine, capers, marjoram, basil, salt and pepper. Bring to the boil.
- Reduce heat and simmer, uncovered, for 20 minutes or until sauce is reduced by half.
- Add parsley to pan and stir to mix.
- While sauce is cooking, add the spaghetti to a large pan of rapidly boiling water andcook until just tender.
- Drain well and return to pan. Add sauce to pan and toss until mixed well. Serve immediately.
INGREDIENTS
- 2 tablespoons Cooking oil
- 2 cloves garlic, crushed
- 250 grams beef or veal mince
- 425 grams cans tomatoes
- 100 ml red wine
- 1 tablespoon chopped capers
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons (15 grams) chopped fresh parsley
- 500 grams spaghetti
6 comments for “Spaghetti Pizzaiola”
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