Preparation Time: 10mins

Ingredients: 12

Cooking Time: 30mins

Difficulty: Medium

Presentation Time: 10mins

Serves: 1 person

Ingredient List:

1t Olive oil
125g Barilla Penne
finely diced onion
finely diced carrot
finely diced zucchini
clove finely diced garlic
75g veal mince
1 can of Granoro Peeled
Tomatoes
3t Grated Parmesan cheese
Pinch of salt
1 Slice of Italian Bread
1 Parsley Leaf

Utensil/Equipment
List:

1x Large Pot
1x Colander
1x Wooden Spoon
1x Vegetable Peeler
1x Chopping board
1x Serrated Knife
1 x Scrap Bowl
1x Fry pan
1x Slotted Spoon

Method:
1. Wash hands and gather all ingredients and equipment.
2. Peel the carrot, then finely dice a carrot, an onion, a zucchini and
clove of garlic
3. Pour 1t of Bertolli olive oil on a fry pan and turn the heat on
4. Put 75g of veal mince in a fry pan and add the carrot, onion, zucchini
and garlic. Stir with a wooden spoon for 5-10 minutes until the onions
have changed colour.
5. Add 1 can of Granoro Peeled Tomatoes to the sauce, sprinkle a pinch of
salt on the sauce and cook for 20 minutes on medium heat.
6. Fill the large pot with of water, add a pinch of salt, and once it is
boiled add 125g Barilla Penne to boil for 7-10 minutes on medium heat.
Stir with a slotted spoon frequently.
7. Check that Barilla Penne is al dente and drain the water with a colander.
8. Present the Barilla Penne on a plate. Pour the Bolognese sauce and add
3t of grated Parmesan cheese, 2 parsley leaves on top and 1 slice of
Italian bread on the side.

Helpful Tips!
The veal mince can be
replaced with pork or
beef mince.
Celery can be added to
the sauce if preferred.

Links:

Boiling pasta
Dicing carrots
Dicing zucchini
Dicing onion
Dicing garlic