Description
Pasta in the Italian style, as I wrote about this dish is the author - Jamie Oliver. In fact, this stew reminds all of us familiar with the dish, but it tastes more refined. Prepares simple, doesn't take very long, a very worthy option in order to add variety to their menu, so I recommend!
Ingredients
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Minced meat
400 g
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Tomatoes in own juice
800 g
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Fennel
2 tsp
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Olive oil
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Chili
1 tsp
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Tomato paste
1 Tbsp
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Oregano
0.5 coup
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Pasta
400 g
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Parmesan
30 g
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Salt
-
Sugar
Cooking
In the original recipe Jamie uses minced meat instead of sausage for frying (you need to remove them from the shell), instead of sausage I took out the pork, shredded it and seasoned it with salt and spices.
Fennel seeds crushed in a mortar into powder. To put a large wide pan on a high heat, pour in some olive oil, put the sausage meat, season it with fennel and chilli, then fry for 6-8 minutes, breaking the clumps with a spatula.
Canned tomatoes must be peeled. Whole tomatoes must be crushed into small pieces, this can be done using a kitchen scissors or knife.
Add the tomato paste, canned tomatoes and most of the oregano leaf or Basil, I also seasoned the sauce with salt and a little sugar.
Simmer 40 minutes until thick. It took me 10-12 minutes, it all depends on the quality of minced meat and tomatoes.
Boil the pasta in plenty of boiling salted water according to the instructions on the package. Drain pasta in a colander, saving a little water from cooking.
Put the pasta in the meat sauce, mix well. If I need to dilute the thick sauce, then add the saved water.
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