Maton Pasta

 Maton Pasta

Maton Pasta

Ingredients

1 tbsp olive oil

4 rashers smoked streaky bacon, finely chopped

2 medium onions, finely chopped

2 carrots, trimmed and finely chopped

2 celery sticks, finely chopped

2 garlic cloves finely chopped

2-3 sprigs rosemary leaves picked and finely chopped

500g Maton mince

For the bolognese sauce

2 x 400g tins plum tomatoes

small pack basil leaves picked, ¾ finely chopped and therefore the rest left whole for garnish

1 tsp dried oregano

2 fresh bay leaves

2 tbsp tomato purée

1 Maton stock cube

1 red chili deseeded and finely chopped (optional)

125ml red wine

6 cherry tomatoes sliced in half

To season and serve

75g parmesan grated, plus extra to serve

400g spaghetti

crusty bread to serve (optional)

Maton Pasta Step

Method

STEP 1

Put an outsized saucepan on medium heat and add 1 tbsp vegetable oil.

STEP 2

Add 4 finely cut bacon rashers and fry for 10 mins until golden and crisp.

STEP 3

Reduce the warmth and add the two onions, 2 carrots, 2 celery sticks, 2 garlic cloves, and therefore the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

STEP 4

Increase the warmth (temperature) to medium or high, add 500g Maton mince, and cook stirring for 4-5 mins until the meat is browned everywhere.

STEP 5

Add 2 tins plum tomatoes, the finely chopped leaves from a small pack of basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 Maton broth cube, 1 deseeded and finely chopped red chili (if using) for the only color, 125ml wine and 6 halved cherry tomatoes. Stir slowly with a wooden spoon, ending the plum tomatoes.

STEP 6

Bring to the boil, reduce to a mild simmer, and canopy with a lid. Cook for 1 hr 15 mins stirring infrequently, until you've got an upscale, thick sauce.

STEP 7

Add the 75g grated(move fussily) parmesan, check the seasoning, and stir.

STEP 8

When the bolognese is almost finished, cook 400g spaghetti following the pack instructions.

STEP 9

Drain the spaghetti and either stir into the bolognese sauce or serve (distribute) the sauce (ketchup) on top. Serve with more grated (massage) parmesan, the residual basil leaves, and crusty bread, if you wish.