I love all things Italian, especially food. Crusty breads, warm pizzas and creamy pastas are just a few of many things that I dream about. Whilst there is nothing inherently wrong with a traditional carbonara, I love this lighter varient that was born when I combined two of my faves (alfredo and carbonara) with some fresh herbs. I think some of the best recipes can be born out of need. In this instance I simply didn’t have enough cream left over for a alfredo sauce and since then I’ve purposefully recreated this recipe a few times as we love the intense flavours and lighter sauce. If the raw egg in a traditional carbonara worries you, then read on to see how I make myself feel better about it.
I really favour simple meals that are bursting with flavour, especially when I am the one preparing it! A traditional Italian bolognese sauce served with pasta is one of my husband’s favourite meals and it is super simple and quick to prepare. I personally prefer penne pasta, but spagetthi is traditional. This is also the same meat sauce I use for my lasagne.
- 1 tbs sunflower oil
- 4 Shallots, thinly sliced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, chopped
- 500 g Extra Lean Beef Mince
- Salt and pepper to taste
- 1 tsp Worcestershire sauce
- 1 can chopped tomatoes with Italian Herbs
- 2 tbs chutney
- 2 tbs tomato paste
- water or 1 glass red wine
- fresh basil leaves, to taste and extra for serving
- 300-400 g dried Penne Pasta
- Parmesan for serving
- In a non-stick saucepan, stir-fry the thinly sliced shallots, minced garlic, celery and carrot before adding the minced beef.
- Once the mince has browned add the canned tomatoes, chutney, worchestershire sauce and tomato paste.
- Gently stir and let it simmer before adding a few basil leaves. You might find the need to add a lit bit of water if your sauce becomes to thick. If you have an already open bottle of red wine, it is worth adding a glass to your sauce. This isn’t necessary, but is a nice addition when possible.
- Leave the saucee simmering while starting with the pasta.
- Bring a litre water to the boil in a pot before adding a little bit of cooking oil and the pasta. Cook until al dente, usually around 7 minutes.
- Serve the pasta, topped with the spaghetti sauce, fresh basil and grated parmesan.