SSI food: Mostafa’s Italian Penne alla Bolognese

Italian Penne alla Bolognese

Ingredients (Serves 4)

400 gm minced beef

400gm penne or spaghetti

1 tsp tomato paste

1 tin chopped tomatoes

1 small onion

1 small carrot

1 stick celery

Basil

Olive oil

White wine (optional)

Method

Heat olive oil in a large saucepan and cook the onion, carrot and celery previously chopped or minced with a grinder. Stir for 5 minutes, until softened.

Add the meat and mix well, breaking it up with a wooden spoon. Then season with salt, white pepper and a pinch of ground nutmeg. Once the meat is browned, add the tomato paste, the chopped tomatoes from the tin and a generous glass of white wine. Bring to the boil. Reduce heat to low. Add half glass of water and simmer, uncovered for one hour or until thick.

When the sauce is almost ready, add the chopped basil. You can now cook the pasta in a large saucepan of boiling, salted water, until tender. It should be ready just about the same time as the sauce. Drain the pasta and mix everything together in the saucepan. Finish it with a sprinkle of parmesan cheese on top.