Cook up a storm with Australia’s best spaghetti bolognaise – it will be a hit with the family!
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon dried oregano
- 800g beef mince
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 400g can chopped tomatoes
- 1 cup Massel beef stock
- 1 teaspoon caster sugar
Method
- Step 1Heat oil in a large heavy-based saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until onion has softened. Increase heat to medium-high. Add oregano. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
- Step 2Add tomato paste. Cook, stirring, for 1 minute. Add wine (if using), tomato, stock and sugar. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, stirring occasionally, for 30 to 40 minutes or until thick. Season with salt and pepper.
Notes
Bolognaise flavour intensifies with long, slow cooking. Cooking in a partially covered pan prevents it drying out.
To freeze: Spoon cooled bolognaise into an airtight container. Freeze for up to 3 months.
To thaw: Place in fridge overnight.
To reheat: Spoon into a saucepan over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until heated through.
- Author: Michelle Lucia
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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