Name: Warm creamy bolognese pasta salad
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 1 carrot (120g), chopped finely; 1 celery stalk (150g), trimmed, chopped finely; 500 gram minced beef; 1 cup (250ml) milk; 30 gram butter; 1 cup (250ml) Campbell’s Real Stock – Beef; 1 cup (260g) bottled tomato pasta sauce; 1/2 cup (125ml) dry red wine; 2 tablespoon tomato paste; 2 tablespoon coarsely chopped fresh; 375 gram tortiglioni pasta; 1/2 cup (75g) semi-dried tomatoes in oil, drained; 90 gram baby spinach leaves; 4 green onions, sliced thinly

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Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped finely

1 carrot (120g), chopped finely

1 celery stalk (150g), trimmed, chopped finely

500 gram minced beef

1 cup (250ml) milk

30 gram butter

1 cup (250ml) Campbell’s Real Stock – Beef

1 cup (260g) bottled tomato pasta sauce

1/2 cup (125ml) dry red wine

2 tablespoon tomato paste

2 tablespoon coarsely chopped fresh

375 gram tortiglioni pasta

1/2 cup (75g) semi-dried tomatoes in oil, drained

90 gram baby spinach leaves

4 green onions, sliced thinly

Method

1.Heat oil in large saucepan; cook brown onion, carrot and celery, stirring, until carrot softens. Add beef; cook, stirring, until beef changes colour. Stir in milk and butter; cook, stirring occasionally, until liquid reduces by half. Add stock, pasta sauce, wine and paste; simmer, uncovered, about 1 hour or until sauce thickens. Remove from heat; stir in parsley. Cool 20 minutes.

2.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.

3.Combine pasta in large bowl with chopped tomato, spinach, green onion and beef mixture.

Tortiglioni is a tubular pasta that’s often served with thick sauces or in casseroles. You could use rigatoni or penne pasta instead of the tortiglioni. Any leftover bolognese sauce can be used to make this pasta salad.
Note

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