Teresa Lambarelli, Food Producer of the Year 2013 at the Chesterfield Food and Drink Awards shares her recipe for Spaghetti Bolognese.
Teresa Lambarelli’s Spaghetti Bolognese
- 1 jar Teresa Lambarelli’s Bolognese Sauce
- 300g Lean minced Beef
- 2 tbsp. Teresa Lambarelli’s Salad Dressing
- 100ml water
- 300g Spaghetti pasta
- Parmesan Cheese
- Black pepper and 1tbsp salt
- Fresh Rocket leaves to Garnish
In a pan add 2 table spoons Teresa Lambarelli’s Salad Dressing and heat till sizzling, add minced beef, and cook for 3-4mins or until the meat has sealed.
Then, pour in the jar of Bolognese sauce and 100ml water, simmer for 30 minutes stirring occasionally.
Heat a large pan of water and bring to the boil for the pasta and add 1 flat table spoon of salt. Once the water is boiling add the pasta and cook for 10 minutes (al dente).
Drain the pasta spoon and serve onto two dishes, add the cooked Bolognese sauce onto the top of the pasta, sprinkle with fresh rocket leaves, parmesan cheese and black pepper.
Serve with garlic bread and a side salad and of course don’t forget the wine!