- Prep Time : 10 Minutes
- Cooking Time : 1.5 Hours
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
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.