Ingredients
Method
1.Heat oil in large saucepan; cook brown onion, carrot and celery, stirring, until carrot softens. Add beef; cook, stirring, until beef changes colour. Stir in milk and butter; cook, stirring occasionally, until liquid reduces by half. Add stock, pasta sauce, wine and paste; simmer, uncovered, about 1 hour or until sauce thickens. Remove from heat; stir in parsley. Cool 20 minutes.
2.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
3.Combine pasta in large bowl with chopped tomato, spinach, green onion and beef mixture.
Tortiglioni is a tubular pasta that’s often served with thick sauces or in casseroles. You could use rigatoni or penne pasta instead of the tortiglioni. Any leftover bolognese sauce can be used to make this pasta salad.
Note
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