BARILLA WHOLE GRAIN SPAGHETTI

WITH VEAL AND SPECK RAGU AND NAPOLETANA SAUCE

Whole Grain Spaghetti Pasta

Made with

Barilla Whole Grain Spaghetti

Share
Print
  • Prep
  • Cook
  • Skill
    Beginner

The veal and speck really amp up the flavour in this dish; the family will love it.

  • 601
    Calories
  • 16.1g
    Total Fat
  • 38.6g
    Protein
  • 64g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 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

Instructions

  • TO START

    Bring a large pot of water to the boil and add salt.
  • COOK THE PASTA

    Drop the Barilla Whole Grain Spaghetti into the water and stir. Cook according to the instructions on the pack.
  • COOK THE VEGETABLES AND MEAT

    Meanwhile, 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 SAUCE

    Add stock and simmer for 5 minutes, then add Barilla Napoletana Sauce and bring back to a simmer.
  • COMBINE AND SERVE

    Drain 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.
Show more