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A rich, comforting homestyle Italian pasta dish.
29 June 2017
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
500 g pork and veal mince
250 good chicken or vegetable stock
200 g parmesan
½ cup brandy
½ cup madeira wine
50 ml olive oil
50 g butter
1 garlic clove, chopped
1 red chilli, chopped
1 anchovy, chopped
1 punnet cherry tomatoes, cut in half
1 small onion, diced
1 small carrot, diced
1 stick of celery, chopped
12 basil leaves
Salt and pepper, to taste
500 g pappardelle or pasta of your choice
Sauté the onion, carrot, celery, garlic, chilli and anchovy until soft. Be careful not to brown.
Add meat and cook until browned.
Add brandy and madeira and cook until liquid has evaporated.
Add the cherry tomatoes, basil and stock and simmer.
Meanwhile, cook pasta in a pot of boiling salted water.
Drain pasta when cooked, add to sauce, toss and serve immediately.
Sprinkle with parmesan.
Paola Toppi is the owner and head chef at renowned Sydney venue Bar Machiavelli.
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