adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian throw-together mince and olive pasta
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Irresistibly simple bolognese dish that's sure to please all.
Ingredients:
  • 375g dried angel hair pasta
  • 185g tub pitted mixed marinated olives
  • 18.20 gm extra virgin olive oil
  • 500g pork and veal mince
  • 1 brown onion, halved, thinly sliced
  • 4 garlic cloves, crushed
  • 1 tsp fennel seeds, roughly chopped
  • 40.00 ml pine nuts
  • 400g tomato medley mix, halved
  • 62.50 ml red wine vinegar
  • 5.00 gm caster sugar
  • 6 radicchio leaves, torn
  • 125.00 ml chopped fresh basil leaves
  • 125.00 ml chopped fresh flat-leaf parsley leaves, plus extra to serve
Instructions:
  • Prepare the pasta as instructed on the packet. Drain olives, saving the flavorful marinated oil. Halve the olives.
  • Heat half of the oil in a large frying pan over high heat. Add half of the mince and cook for 5 minutes until browned, using a wooden spoon to break up lumps. Transfer to a bowl and repeat with the remaining mince.
  • Pour in the rest of the oil into the pan. Sauté the onion for 3 minutes until softened. Stir in the garlic, fennel seeds, and pine nuts, and cook for 30 seconds until fragrant. Put the minced meat back into the pan. Mix in the tomato, olives, vinegar, sugar, and the saved marinating oil. Simmer for 3 minutes. Toss in the radicchio, cooked pasta, basil, and parsley. Stir everything for 2 minutes until heated through. Take the pan off the heat.
  • Garnish with additional parsley before serving.

Similar Recipes