Gino's rich meat sauce with penne and garlic bread
He’s been persuaded to put down his hose and give back the helmet - Gino has swapped the heat of the fire and rescue service for the pressure of the paramedics.
As an honorary member of the Scottish Ambulance Service, Gino’s spending the day on their emergency callouts before heading back to the station to cook them a well-earned meal of meat sauce with penne, fresh bread and homemade garlic butter.
Serves: 6
Ingredients
For the meat sauce
5 tablespoons olive oil1 red onion, peeled and finely chopped1 large carrot, peeled and finely chopped2 celery sticks, finely chopped2 tablespoons chopped fresh rosemary500g minced beef500g minced lamb300ml full-bodied red wine3 x 400g tins of chopped tomatoes200ml hot beef stock2 tablespoons tomato puree500g homemade saffron fettuccine
For the garlic bread
1 fresh long baguette250g butter, softened4-5 cloves of garlic, crushed600g dried penneSalt and freshly ground black pepper
Method
To make the meat sauce, heat the oil in a large, heavy-based saucepan or flameproof casserole over a medium heat. Add the onion, carrot, celery and rosemary and fry gently for 8-10 minutes, stirring frequently. Add the beef and lamb and fry for 8 minutes or until browned, stirring continuously.
Pour in the wine and simmer for about 2 minutes. Add the tomatoes, stock and tomato puree and season with salt and pepper. Reduce the heat and cook, uncovered, for at least two hours, stirring continuously. Check for seasoning and set aside.
To make the garlic bread, preheat the oven to 200C, Gas 6. Carefully cut the baguette in half lengthways
Mix together the butter and crushed garlic and use to spread across one half of the baguette
Sandwich the baguette back together and cut into six even pieces. Wrap each piece in foil, sealing the ends. Place on a baking sheet and then cook in the oven for 6-8 minutes, or until the butter has melted.
Cook the penne in a large pan of boiling, salted water until al dente. Drain the pasta thoroughly and tip it into the sauce. Stir for 30 seconds to allow all the flavours to combine. Serve immediately with the garlic bread.