INGREDIENTS

LEAN GROUND BEEF

2 CLOVES GARLIC, CUT IN HALF

1 MEDIUM ONION, DICED

FRESH BASIL

COOKED TOMATO SAUCE (ABOUT 2 680ml JARS)

PARMIGGIANO CHEESE

500G PERCIATELLI PASTA

1 TABLESPOON SEA SALT

½ TEASPOON BLACK PEPPER

3 TABLESPOONS OLIVE OIL

 

DIRECTIONS

  • TO COOK YOUR MEAT: OVER MEDIUM HEAT IN A MEDIUM SIZE FRYING PAN, HEAT YOUR OIL, ADDING THE GARLIC AND ONION (SAUTEE FOR 2-3 MINUTES)
  • ADD YOUR GROUND MEAT AND SEASON WITH SALT AND PEPPER
  • COOK UNTIL BROWNED, DRAIN AND PUT ASIDE
  • COOK YOUR TOMATO SAUCE (RECIPE ON MY WEBSITE)
  • ADD THE COOKED GROUND MEAT INTO THE SAUCE. SIMMER FOR ANOTHER 15 MINUTES ON LOW HEAT
  • BOIL A LARGE POT OF SALTED WATER, ONCE WATER BEGINS TO BOIL, ADD YOUR PASTA, STIRRING FREQUENTLY AND ADDING MORE SALT (ABOUT 1 TABLESPOON)
  • COOK PASTA AL DENTE ACCORDING TO PACKAGE DIRECTIONS
  • DRAIN AND PLACE PASTA BACK INTO THE POT, ADDING YOUR MEAT SAUCE ON TOP AND STIRRING TO COMBINE EVERYTHING (BEST TO USE LARGE TONGS)
  • AFTER PLATING YOUR PASTA, ADD THICK SLICES OF PARMIGGIANO CHEESE ON TOP

 

FOR EXTRA BOOST OF FLAVOUR, YOU CAN ADD A DRIZZLE OF TRUFFLE OIL ON TOP (ONCE PLATED)