Spaghetti Bolognaise to die for
A golden oldie, spaghetti bolognaise remains one of many Australian’s and South Africans favourite comfort food.
0:10 Prep 1:10 Cook 4 Servings
Ingredients you will need
- 1 tablespoon olive oil
- 20g butter
- 2 brown onions, halved, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 145g (1/2 cup) tomato paste
- 250ml (1 cup) dry red wine
- 2 x 400g cans diced tomatoes
- 1 tablespoon dried oregano
- 3 dried bay leaves
- Salt & freshly ground black pepper
- 1/3 cup fresh continental parsley, loosely packed, coarsely chopped
- 375g dried thin spaghetti
- 80g parmesan, to serve
Method – 4 easy steps
Step 1 – Heat oil and butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens.
Add the mince and cook for 5 minutes while stirring with a wooden spoon to break up any lumps, or until the mince changes colour.
Step 2 –Add the tomato paste, wine, tomato, oregano and bay leaves, and bring to the boil.
Reduce heat to medium and simmer, stirring occasionally, for 1 hour or until sauce thickens.
Taste and season with salt and pepper.
Stir in the parsley.
Step 3 – Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente and then drain.
Step 4 – Divide the spaghetti among bowls and spoon over your tasty bolognaise sauce.
Finally grate over the parmesan cheese and serve immediately.
Try some of our other favourite Australian recipes