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Ingredients

350g spaghetti
2 teaspoons olive oil
200g sliced mushrooms
100g thinly sliced prosciutto, coarsely chopped
1 garlic clove, crushed
200g pork mince
200g veal mince
1 x 737g btl Bertolli Five Brothers summer tomato basil pasta sauce
125ml (1/2 cup) water
Shaved parmesan, to serve

Method

Step 1 Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
Step 2 Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the mushroom, prosciutto and garlic and cook for 2-3 minutes or until mushroom is soft. Add the combined mince and increase heat to high. Cook, stirring with a wooden spoon to break up any lumps, for 1-2 minutes or until mince changes colour.
Step 3 Add the pasta sauce and water to the pan. Simmer, uncovered, for 7-8 minutes or until the meat is cooked through.
Step 4 Add the bolognaise to the pasta and toss until well combined. Divide among serving bowls and top with shaved parmesan, if desired. Serve.

Prosciutto and mushroom spaghetti bolognaise

How to make Prosciutto and mushroom spaghetti bolognaise

Ingredients

Method