Photography by Mark O’Meara
Start the week by trying a different kind of spag bol…
Ingredients (serves 4)
- 2 x 250g punnets cherry tomatoes
- 1/3 cup dry white wine
- 4 slices (50g) mild pancetta
- 2 tablespoons olive oil
- 400g lean beef sirloin steak, trimmed
- 375g dried rigatoni pasta
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 tablespoons fresh oregano leaves
Method
- Preheat oven to 200°C. Place tomatoes in a baking dish. Drizzle with wine. Arrange pancetta over tomatoes. Cook for 5 to 7 minutes or until pancetta is crisp. Remove pancetta to a plate. Cook tomatoes for a further 10 minutes or until collapsed. Coarsely chop pancetta. Set aside pancetta and tomatoes.
- Heat half the oil in a large frying pan. Cook steak for 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and rest for 5 minutes. Thinly slice.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to pan. Add steak, tomatoes and juices, pancetta, remaining oil, parsley and oregano. Toss to combine. Serve.
Notes
- Tip: Serve bolognaise with crusty fresh Italian bread and mixed salad leaves.
Source
Super Food Ideas – February 2008
Super Food Ideas – February 2008, Page 43
Recipe by Liz Macri
Nutritional information
This information is per serve.
Protein | Dietary Fibre |
---|---|
38.00g | 6.10g |
Fat Total | Energy |
15.10g | 2458kJ |
Fat Saturated | Sodium |
3.40g | 255mg |
Carbohydrate Total | Cholesterol |
67.40g | 65.00mg |
Carbohydrate Sugars | |
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