Ingredients
350g Barilla Whole Grain Spaghetti
1 tbsp Barilla Napoletana Sauce
250g veal or chicken mince
80g Italian speck
finely diced
80g Grana Padano cheese
grated
½ cup chicken stock
1 sprig thyme
1 clove garlic
crushed
0.5 onion
thinly diced
0.5 carrot
thinly sliced
0.5 celery
thinly sliced
½ cup white wine
Extra Virgin Olive oil
Rock salt
for pasta water
Sea salt and pepper
to taste
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large saucepan
- 1 large fry pan
Instructions
- 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.
Notes
Variation
Chicken mince can be used as a substitute for veal.
