Remove the camp oven from the coals and place beside the fire.
This will allow time for the flavours to intensify in this dish.
Serve mince on top of fettuccini and grate parmesan over mince to complete.
Italian Mince with Spinach Fettuccini
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1.5kg beef mince
- ¼ cup rice oil
- 500g jar Dolmio red wine and Italian herb sauce
- 350g kalamata sliced pitted olives
- 360g sundried tomato strips
- 260g char grilled capsicum
- 2 x 410g Ardmona rich and thick chopped tomatoes
- 1 cup red wine (shiraz)
- 1 ½ cups beef stock
- 200g chopped salami
- 1 tbsp sea salt
- 2 large onions
- 6 cloves garlic crushed
- 2 carrots grated
- 3 shallots, finely diced
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh basil chopped
- 500g spinach fettuccine
Instructions
- Pre heat 15”camp oven and place over a bed of coals
- Place oil in oven, lightly brown onions, garlic, shallots and carrot. Remove from oven and set aside.
- Add salami and mince to camp oven and brown. Add beef stock and simmer over low heat until stock reduces to half.
- Add remaining ingredients and sautéed vegetables back into the oven stirring to combine all ingredients and simmer for 30 minutes.
- Remove camp oven from coals and sit beside the fire to keep warm.
- Heat 11” camp oven and ¾ fill with water and bring to boil.
- Place 550g spinach fettuccini in 11” oven and cook as per cooking instructions.
- When cooked, drain fettuccini.
- Plate up pasta, serve Italian mince on top and sprinkle with grated parmesan cheese.
