Recipe - Pasta Al Presto
Cooked with Bessemer's 6lt Dutch Oven & Lid
3 tbsp olive oil
1 onion, chopped
1 garlic clove
1 cup button mushrooms, sliced
1/2 cup carrots, diced
200g lean veal mince or 200g pork mince
500g Barilla Fusilli Pasta
1 cup peas, frozen
1 eggplant, cubed
410g Ardmona Chopped Tomatoes
1/2 cup red wine
2 chicken stock cubes
1.Heat oil in large pan, saute onion and garlic.
2.Add mince and brown, when moisture has dried out add red wine and chopped tomatoes and chicken stock.
3.Place all other ingredients including raw pasta, add water to cover the top of the pasta.
4.Cook over medium heat, lid on for 10-15 minutes or until the pasta and vegetables are tender, mix through mushrooms and sprinkle with some parmesan cheese.