A comfort food like no other, spaghetti bolognaise has a special place in the heart of households across the country.
- 1 tablespoon of olive oil
- 2 brown onions, halved and finely chopped
- 2 garlic cloves, crushed and finely chopped
- 500g beef mince
- 45g (½ cup) tomato paste
- 250ml (1 cup) dry red wine
- 2 x 400g cans diced tomatoes
- 2 tablespoons dried oregano
- Salt and pepper, to season
- ⅓ cup fresh parsley, roughly chopped, to garnish
- 500g spaghetti
- 100g parmesan, to serve
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic and stir for 3 minutes or until the onion softens. Add the mince and cook, breaking apart any lumps and leave for 5 minutes or until the meat has browned.
- Add the tomato paste, red wine, diced tomatoes and oregano and bring to the boil. Reduce the heat to medium, stirring occasionally for 1 hour or until the sauce thickens. Season with salt and pepper and stir in parsley.
- While the sauce thickens, cook spaghetti in a large saucepan of salted boiling water for 12/13 minutes (refer to packet directions if needed), until al dente. Drain the spaghetti.
- Divide the spaghetti between bowls, adding the bolognaise sauce to each. Grate parmesan over the top. Mangia!
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.