Ingredients

The following ingredients have 2 Servings
  • 8oz (240gr) ground beef (mince)
  • 2oz (60gr) Prosciutto, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 4oz (240gr) mushrooms, chopped
  • 1/4 cup (2oz, 60ml) red wine
  • 2 cups (15oz, 450gr) whole tomatoes, peeled, chopped, juices reserved
  • 1 tbs tomato paste
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 bay leaves
  • 1 tbs olive oil
  • 1/4 cup (1oz, 30gr) Parmesan cheese, grated
  • 4oz (120gr) fettuccine or other long pasta

Instruction

  • Heat 1 tbs oil in large skillet.
  • Add the paprika, onion, carrots, celery, garlic, and sauté over medium heat for 5 – 10 minutes, until vegetables start to soften.
  • Add the mushrooms, Prosciutto and sauté 5 minutes longer.
  • Add the beef and sauté, breaking it up as it browns.
  • Add the wine and simmer until almost cooked off, 3 – 5 minutes.
  • Add tomatoes, juices, tomato paste, and herbs.
  • Bring to a boil, reduce heat and simmer, uncovered until the sauce reduces and thickens, about 20 minutes.
  • Cook pasta according to package directions.  When done, drain.
  • When sauce is ready, remove bay leaves, spoon over pasta and serve, Parmesan on the side.