Ingredients
- 400 grams dried spaghetti
- 1/4 cup olive oil (60ml)
- 500 grams beef mince
- 3 cloves garlic, minced
- 2 tablespoons thyme leaves
- 2 teaspoons dried chilli flakes
- Sea salt
- Cracked black pepper
- 2 teaspoons caster sugar (superfine)
- 2 tablespoons tomato paste
- 1/2 cup dry white wine (125 ml)
- 1 tablespoon lemon rind, finely grated
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 400 grams cherry tomatoes, halved mix of colours
- 1/2 cup (90g) Ligurian olives (90 grams) (see note)
- Baby basil leaves, to serve (micros herbs)
- Finely grated parmesan, to serve
How to Make
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Step 1: Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente and then drain and keep warm.
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Step 2: Heat 1 tablespoon of the oil in a large, non-stick frying pan over high heat and add the mince, garlic, thyme and chilli and cook, breaking up any lumps with a wooden spoon, for 6–8 minutes or until browned.
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Step 3: Add the salt, pepper, sugar and tomato paste and cook for 4–5 minutes and then add the wine and cook, stirring occasionally, for a further 3–4 minutes or until the liquid is reduced.
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Step 4: Toss the pasta with the remaining oil, lemon rind, lemon juice and vinegar and then add the mince, tomatoes and olives and toss to combine and top with basil leaves and sprinkle with parmesan to serve.
Tips & Variations
- Ligurian olives are available from supermarkets or gourmet grocers.
We hope you enjoy this recipe!
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