The Night Before Christmas Pasta


Variant used:

Mrs H.S Ball's Original Chutney


3 Tbs olive oil
2 Tbs garlic, crushed |
2 bay leaves
200g bacon, diced
500g mince
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup carrot, grated or finely chopped
1 cup red wine
1 beef stock cube
3 tsp All Gold Tomato Paste
1 cup Mrs Ball's Original Chutney
3 Tbs Worcestershire Sauce
2 x 410g cans All Gold Chopped Peeled Tomatoes
½ cup fresh parsley, roughly chopped
¼ tsp ground cinnamon or Allspice
5-6 cups penne or macaroni pasta, cooked al dente
Salt and freshly ground black pepper
Parmesan cheese, grated

Preparation Method

In a deep heavy-based pot, heat oil and lightly sauté the garlic, bay leaf and bacon until lightly browned. Add the mince and cook until browned. Add the vegetables, red wine and stock cube. Mix to combine and cook, covered, for 5 minutes.

Add the paste, chutney, Worcestershire sauce, tomatoes and cinnamon. Bring to a boil. Reduce to simmer and cook for 15 minutes.

Uncover and adjust the seasoning. Allow to simmer until the sauce has thickened. Fold in the parsley. Toss the pasta with a few ladles of sauce. Divide pasta between the serving dishes and top with extra sauce. Generously sprinkle with Parmesan cheese and serve hot.

*Chef's tip:This is a great hearty family meal, and ideal for when you're entertaining large groups of people. If you prefer an extra spicy flavour, add some chopped spicy chorizo with the bacon.

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