I put together a cookbook of family favourite gluten free recipes for my son as a Christmas gift and found that it was going to take longer than I thought . Unfortunately a number of our family favourites have never been committed to paper before. It is literally, a pinch of this, a bit of that and measurements are all to do with the feel of things and sometimes the ingredients on hand. I hope I have got it right and that this recipe translates into a tasty pasta sauce.
1 pkt San Remo Spaghetti
2 tablespoons butter
1 medium onion diced finely
1 stick celery diced finely
3 cloves garlic diced finely
2 rashers bacon diced
150 g tomato paste
500 g minced beef
100 ml chicken stock
Salt and pepper to taste
Heat oil in large fry pan.
Add olive oil and butter until melted. Add in onion and cook until soft.
Add in bacon and celery until bacon is browned then add in garlic.
Add mince a little at a time until browned. Stir in tomato paste and chicken stock and seasoning to taste.
Bring to boil and then reduce and simmer for 30 – 40 minutes.
Boil pot of boiling water and cook spaghetti until tender and drain.
Combine meat sauce with spaghetti and stir until spaghetti is coated in sauce.
NB Use penne pasta to make pasta bake: layer penne, mince, cheese, penne, mince and cheese and cook in oven for 30 minutes.