Veal Puttanesca

  • Prep Time : 10 Minutes
  • Cooking Time : 1.5 Hours
Ingredients

500g Three River Farms Veal Mince

2 tbsp olive oil

1 brown onion, chopped

4 cloves garlic, finely chopped

2 x 400g tins diced tomatoes, undrained

170g tomato paste

3 anchovy fillets, chopped

¼ bunch fresh oregano

¼ tsp chilli flakes

Salt & pepper

250g tagliatelle or penne pasta

¼ cup Kalamata olives, chopped

¼ cup fresh parsley, picked

75g Parmesan cheese, finely grated

Method

Heat the olive oil over medium heat in a large fry pan. Add the onion and garlic and sauté until soft. Add the veal mince and cook until browned, breaking up any large chunks.

Add the tomatoes, tomato paste, anchovies, oregano and chilli flakes. Cover and simmer on low-heat for 1.5 hours. Add a little water if it starts to dry out. Season with salt and pepper.

Cook pasta according to package directions; drain. Before serving, remove the oregano stalks from the veal mix and stir through the olives and ¼ cup parsley. Serve over the pasta, garnished with Parmesan.

Oh, so good

  • LIGHT & TENDER
  • TASTES GREAT
  • EASY TO COOK

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