Warm creamy bolognese pasta salad
A warm creamy bolognese pasta salad with Australian Women's Weekly.
Ingredients
Warm creamy bolognese pasta salad
- 1 tbsp olive oil
- 1 brown onion (150g), chopped finely
- 1 carrot (120g), chopped finely
- 1 celery stalk (150g), trimmed, chopped finely
- 500 g minced beef
- 1 cup (250ml) milk
- 30 g butter
- 1 cup (250ml) Campbell’s Real Stock – Beef
- 1 cup (260g) bottled tomato pasta sauce
- 1/2 cup (125ml) dry red wine
- 2 tbsp tomato paste
- 2 tbsp coarsely chopped fresh
- 375 g tortiglioni pasta
- 1/2 cup (75g) semi-dried tomatoes in oil, drained
- 90 g baby spinach leaves
- 4 green onions, sliced thinly
Steps
Warm creamy bolognese pasta salad
- 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.
- Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
- Combine pasta in large bowl with chopped tomato, spinach, green onion and beef mixture.