The il Capriccio Recipe Contest is Here!
Think you’ve got what it takes to make it onto the il Capriccio Pasta Menu? Now’s your chance. Here’s how:
1. Like il Capriccio on facebook
2. Post your recipe onto our facebook wall with a pic or video of your dish
3. Get your family and friends to vote for your recipe!
The 3 entries with the most facebook likes will come into the il Capriccio kitchen to prepare their dish and have Mamma Flora decide the winner.
As well as getting to name their dish AND have it appear on the il Capriccio Pasta Menu, the winner will also win an iPad!
So hurry and get your awesome pasta recipe in today. Entries close August 31, 2012 and our taste buds can hardly wait. Buona Fortuna!
. 3tbsp Olive oil
. 3tbsp Butter
. 2 Large Onions chopped
. 4 Celery sticks, sliced thinly
. 6oz Streaky Bacon,chopped into small strips
. 2 Garlic cloves, chopped
. 1lb lean Minced Beef
. 2tbsp Tomato Puree
. 1tbsp Plain Flour
. 15oz can chopped Tomatoes
. 1/4pt Beef stock
. 1/4 pt Red Wine
. 2tsp dried Oregano
. 1/2 tsp grated Nutmeg
. Salt and Black Pepper
Fry the mince until it’s lost it’s pinkness, drain and set aside.
In the same pan-Fry the onions,celery and bacon in the oil and butter until softened.
Stir in the garlic and minced beef and cook about 10 mins.
Increase the heat to med and stir in the tomato puree and the flour and cook for 1-2 mins.
Stir in the tomatoes, stock and wine and bring to the boil, stirring.
Season the sauce with s&p, stir in the oregano and nutmeg.
Cover the pan and simmer gently for at least 45 mins (I cook this really slowly for about 1-2 hrs).
When you’re ready cook your spaghetti/pasta-drain and drizzle with olive oil and a sprinkle of white pepper and enjoy!! Buon Apetito! ;o)