recipes
Spaghetti with corned beef sauce
Serves: 4
2012-01-03
Ingredients
- 500g spaghetti
- 4 tbsp olive oil
- 6 cloves garlic
- 200g tomato puree
- 400g tomato pulpa (PREGO)
- 2 bay leaves
- 1 tsp dried oregano
- Half a glass hot water
- 1 tin of 340g corned beef
- 250g peas
- Salt and pepper
- Grated Parmesan cheese to serve (GALBANI)
Method
Heat the oil and add the garlic. Cook over a medium heat until the garlic changes colour. Mix in the tomato concentrate, cook for 1 minute and then mix in the tomato pulp, the bay leaves, oregano and water. Simmer for 1 minute and then mix in the corned beef and the peas. Season and simmer the sauce for 10 minutes. Meanwhile cook the spaghetti leaving them slightly underdone. Drain the pasta well, return it to the pot and mix in the sauce. Serve with the grated Parmesan.
Suggested accompanying eine: DELICATA Medina Syrah Carigan Grenache D.O.K. Superior Malta
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