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Serves: 4 | Prep: 15min | Cooking Time: 15min
- 350g Barilla Whole Grain Spaghetti
- 1 jar Barilla Napoletana Sauce
- 250g veal or chicken mince
- 80g Italian speck, finely diced
- 80g Grana Padano cheese, grated
- ½ cup of chicken stock
- 1 sprig of thyme
- 1 garlic clove, crushed
- ½ onion, thinly diced
- ½ carrot, thinly sliced
- ½ celery stick, thinly sliced
- ½ cup of white wine
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
Drop the Barilla Whole Grain Spaghetti into the water and stir. Cook according to the instructions on the pack.
Meanwhile, in a large fry pan, heat a little oil. When hot, add the onion, carrot, celery, garlic, thyme and cook for 3 minutes on a gentle heat.
Add the speck and cook for 3 minutes. Add veal (or chicken) mince and cook until browned. Add salt and pepper, to taste. Add wine and allow it to evaporate.
Add stock and simmer for 5 minutes, then add Barilla Napoletana Sauce and bring back to a simmer.
Drain the pasta 1 minute before the suggested time and toss it into the saucepan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
Serve with a sprinkle of Grana Padano cheese and a drizzle of Extra Virgin Olive oil.