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Special Pasta Napolitana
Method Napolitana Sauce Heat a large, heavy-bottomed saucepan over medium heat. Add the olive oil, then the minced onion and garlic. Cook, stirring occasionally, for about 5 minutes or until the onions are tender. Add the mixed herbs, parsley and oregano and cook, stirring often, for about 2 minutes.
Stir in the tomatoes (chopped) and season with salt. Bring to a simmer, then reduce
the heat to medium/low and simmer gently uncovered, stirring occasionally, for about 50 minutes or until the tomatoes are very tender and have broken down to form a chunky sauce. When the sauce is done, remove the pan from the heat. Then remove and discard the parsley stems. Puree half of the sauce in a blender. Return the puree to the remaining sauce in the pan. Season the sauce to taste with salt and basil leaves. Reserve.
Pasta Boil the pasta in salted water until medium cooked (al dente), rinse in cold water and reserve with a little of the olive oil. Add the napolitana sauce in a bowl. Cut the cherry tomatoes in halves. Cook the whole beef rump steak in a frying pan, using olive oil, on high heat to sear and then turn the heat down to low to heat it through. Cut the beef into dices. Chop the parsley, onion, garlic and olives, and reserve in separate bowls. Slice the mushrooms.
Dice the capsicum. Wash the spinach. Grate the parmesan. Add the kids’ favourite ingredients prepared into bowls and serve.