Veal, serrano ham, sage and tomato are classy flavours big kids love, with the traditional comfort food feeling little people can't get enough of.
Ingredients
- 1 tbs olive oil
- 100 g serrano ham thick slices
- 500 g veal mince
- 1 leek white part only
- 2 tbs sage fresh finely sliced
- 1 garlic clove
- 2 cups Leggo's passata
- 1/2 cup white wine
- 1/2 cup beef stock (liquid)
- 1/2 tsp sugar
- 12 cherry tomatoes
Parmesan and sage shards
- 6 tbs parmesan finely grated
- 20 sage small leaves only
Method
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Step 1Slice serrano ham into pieces, finely chop leek, finely chop garlic and finely shred sage.
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Step 2Heat 1/2 the oil in a heavy based frypan and add serrano ham and cook for 1 minute, then add garlic and leek and continue to cook on low heat until soft. Add sage and cook for 1 more minute.
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Step 3Remove from pan and add remaining oil and fry veal mince until browned, then add the leek, serrano ham and sage mixture, stirring well.
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Step 4Add Leggo's passata, beef stock and white wine, then simmer covered over low heat for 1 hour.
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Step 5Blanch cherry tomatoes in boiling water to remove skins, then halve and add to warm sauce to heat through. Season with black pepper.
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Step 6Bring a large pot of water with a good pinch of salt (be generous) to boil and add your favourite spaghetti ... mine's homemade!
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Step 7Parmesan and sage shards: Preheat oven to 180C. Finely grate parmesan, then lay baby sage leaves onto a baking paper covered tray. Sprinkle with parmesan, leaving the leaves showing, and bake until golden and crisp.
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Step 8Spoon sauce over drained spaghetti and garnish with a little finely shredded sage and parmesan shards. Enjoy!
Recipe Notes
I prefer serrano ham, but prosciutto can be substituted, and you can add a few capers if you like a more tangy flavour.
If you like the sound of this recipe, you might also like this Savoury Mince.
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