The veal and speck really amp up the flavour in this dish; the family will love it.
- Total Fat
- Total Carbohydrates
- 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
TO STARTBring a large pot of water to the boil and add salt.
COOK THE PASTADrop the Barilla Whole Grain Spaghetti into the water and stir. Cook according to the instructions on the pack.
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.
ADD THE SAUCEAdd stock and simmer for 5 minutes, then add Barilla Napoletana Sauce and bring back to a simmer.
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.