Italian mince with spinach fettuccine

The flavours in this delicious camp oven recipe are to die for. Italian mince with yummy fresh herbs and spinach fettuccine with a bit of grated parmesan cheese on top, what more could you ask for in the outdoors.

Ingredients

• 1.5kg beef mince
• 1/4 cup rice oil
• 500g jar red wine and Italian herb sauce
• 350g Kalamata sliced and pitted olives
• 360g sundried tomato strips
• 260g char-grilled capsicum
• 2 x 410g cans chopped tomatoes
• 1 cup red wine (shiraz)
• 1 1/2 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

Method

1. Preheat 15” camp oven and place over a bed of coals.
2. Place oil in oven, lightly brown onions, garlic, shallots and carrot. Remove from oven and set aside.
3. Add salami and mince to camp oven and brown. Add beef stock and simmer over low heat until stock reduces to half.
4. Add remaining ingredients and sautéed vegetables back into the oven, stirring to combine all ingredients, and simmer for 30 minutes.
5. Remove camp oven from coals and place lid on. Sit beside the fire to keep warm and intensify flavours.
6. Heat 11” camp oven, three-quarter fill with water and bring to the boil.
   Place 550g spinach fettuccini in 11” oven and cook as per instructions.
7. When cooked, drain fettuccini.
8. Plate up pasta, serve Italian mince on top and sprinkle with grated parmesan cheese.

Serves 12.

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