BARILLA WHOLE GRAIN SPAGHETTI
WITH VEAL AND SPECK RAGU AND NAPOLETANA SAUCE
- Total Fat
- Total Carbohydrates
The veal and speck really amp up the flavour in this dish; the family will love it.
- 350g Barilla Whole Grain Spaghetti
- 1 jar Barilla Napoletana Sauce
- 250g veal mince
- 80g Italian speck, finely diced
- 80g Grana Padano cheese, grated
- 1/2 cup of chicken stock
- 1 sprig of thyme
- 1 garlic clove, crushed
- 1/2 onion, thinly diced
- 1/2 carrot, thinly sliced
- 1/2 celery stick, thinly sliced
- 1/2 cup of white wine
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
1 TO STARTBring a large pot of water to the boil and add salt.
2 COOK THE PASTADrop the Barilla Whole Grain Spaghetti into the water and stir. Cook according to the instructions on the pack.
3 COOK THE VEGETABLES AND MEATMeanwhile, in a large fry pan, heat a little oil. When hot, add the onion, carrot, celery, garlic, thyme and cook for 3 minutes on a gentle heat. Add the speck and cook for 3 minutes. Add veal mince and cook until browned. Add salt and pepper, to taste. Add wine and allow it to evaporate.
4 ADD THE SAUCEAdd stock and simmer for 5 minutes, then add Barilla Napoletana Sauce and bring back to a simmer.
5 COMBINE AND SERVEDrain the pasta one minute before the suggested time and toss it into the saucepan with half a cup of the cooking water to allow the pasta to finish cooking in the pan. Serve with a sprinkle of Grana Padano cheese and a drizzle of Extra Virgin Olive oil.