Recipe

Salami bolognese

Add a spicy twist to this family favourite.

Dec 31, 2009 1:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Salami bolognese
  • 300 gram lean beef mince
  • 8 slices (about 25g) pepperoni salami, finely sliced
  • 1 zucchini, roughly grated
  • 1 carrot, roughly grated
  • 500 gram jar tomato pasta sauce
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 300 gram dried shell pasta or short pasta of choice
  • green salad, to serve (optional)

Method

Salami bolognese
  • 1
    Heat a large, non-stick frying pan on medium heat. Add mince and salami and cook, breaking up any lumps with back of a spoon, for 10 minutes, until cooked through and browned.
  • 2
    Add zucchini, carrot, pasta sauce and ½ cup water (you can place water in empty pasta sauce jar, return lid and shake well, then add to frying pan). Cook, stirring occasionally, for 10 minutes, until liquid has reduced. Remove from heat and stir through half of parsley.
  • 3
    Meanwhile, cook pasta in a large saucepan of salted boiling water for 10-15 minutes, until al dente. Drain. Serve pasta with sauce spooned over and sprinkle with remaining parsley. Serve with green salad, if desired.

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