Ingredients:
Drizzle of extra virgin olive oil
300g dried rice and corn penne (I use organ gluten free pasta)
2 brown onions, finely chopped
4 garlic cloves, diced
1kg extra lean beef mince
1kg extra lean beef mince
1/2 medium red chilli, seeded and finely chopped
80ml white wine
1/2 750ml bottle tomato passata (so 375ml)
80ml white wine
1/2 750ml bottle tomato passata (so 375ml)
800g can diced tomatoes
1 cup kalamata olives, pitted, sliced in half (lengthways)
1 cup kalamata olives, pitted, sliced in half (lengthways)
2 1/2 cups button mushrooms, peeled and sliced
1/3 cup fresh basil leaves, chopped
1/3 cup fresh basil leaves, chopped
1/2 cup freshly chopped flat-leaf parsley
Salt and pepper to taste
Parmesan 'Cheese' - taken from Oh She Glows
1/2 cup toasted sesame seeds
2 tablespoons nutritional yeast
1/4 teaspoon sea salt
Method:1/2 cup toasted sesame seeds
2 tablespoons nutritional yeast
1/4 teaspoon sea salt
- Cook the pasta in a large saucepan of salted boiling water, with a drizzle of olive oil, following packet directions. Drain.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Cook the onion and mince for 5 minutes or onion has softened. Add garlic and chilli. Cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the passata, canned diced tomato and olives. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens. Add water if needed.
- Add basil, mushrooms and parsley. Toss to combine. Season with and pepper.
- Meanwhile toast sesame seeds until lightly browned and then them into a blender along with the yeast and sea salt. Process for 30-60 seconds.
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