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Method;

  • Fettuccine pasta 1 kg
  • Olive oil 50 ml
  • Capsicum mixed, minced 300 g
  • Red Onion, minced 180 g
  • Minced garlic 40 g
  • Fresh mushrooms, minced 1 kg
  • Oregano, fresh, minced 40 g
  • Basil, fresh, minced 40 g
  • Parmigiano cheese, grated 500 g
  • Balsamic vinegar 150 ml
  • Sugar 40 g
  • Mozzarella cheese 600 g
  • Sage, fresh 50 g
  1. Method;

    • Heat a large pot with 2 tablespoons of olive oil over medium heat.
    • Add in the red peppers and red onion. Cook until peppers are soft and onions are translucent.
    • Add in the garlic and mushrooms. Allow the mushrooms to release juices and fully cook down, about 5 minutes. In the last minute of cooking, add in the oregano and basil.
    • Turn the heat to high and deglaze the pan with balsamic vinegar. Cook down the mixture for 2-3 minutes.
    • Add in Knorr Italian Tomato Sauce, sugar & Knorr Chicken Stock Powder. Allow mixture to come to a boil, then turn heat to low. Plop in the parmesan, cover the pot with a lid, and let simmer for 2-3 hours (the longer it goes, the deeper the flavor will be).
    • Finish with buffalo mozzarella and fresh sage
    • Serve with tagliatelle pasta