2 tbsp olive oil
500g beef mince
1 brown onion, diced
1 stick celery, diced
3 cloves garlic, crushed
1/3 cup red wine
700g tomato passata
1.5 litres Massel Chicken Style Liquid Stock
2 bay leaves
1 tsp dried oregano
2 tablespoons balsamic vinegar
120g curly fettuccine
40g parmesan, grated
8 bocconcini balls
Fresh basil or oregano, to serve
- Heat 1tbsp olive oil in a large saucepan over high heat. Add mince and brown very well all over. Use a slotted spoon to remove the mince to a bowl, then discard any excess oil or fat. Add remaining tablespoon of oil and cook onion, celery and garlic for 5 minutes over medium heat until soft, being careful not to let it colour too much. Return drained beef to pan then pour in wine and allow it to bubble up and reduce. Add passata, stock, bay leaves, dried oregano and vinegar. Season liberally with salt and pepper. Bring to the boil, then reduce heat and simmer for 40 minutes, adding more stock or water if it gets too thick.
- Break fettuccine pieces in half and add to soup. Cook for 8 minutes or until al dente. Stir through parmesan cheese.
- Ladle hot soup into bowls and push a bocconcini ball into the centre of each. Drizzle with extra olive oil
This is meant to be a thick, hearty soup, but you may need to add extra stock or water if it’s getting too thick.
Remove bay leaves before serving.
Credits: Best Recipes