Pete Evans: Spaghetti Bolognese
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Serves
4
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½
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onion, finely chopped
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3
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cloves of garlic, finely chopped
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500 gm
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minced meat
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1 tsp
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dried oregano
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1 cup
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red wine, such as shiraz
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2 tbsp
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tomato paste
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3 tbsp
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tomato sauce (the one you put on your meat pies)
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1 tbsp
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sweet chilli sauce or a pinch of chilli flakes
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1
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large tin tomato soup (Campbell's or Heinz)
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½ - 1 cup
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chicken stock
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2 tsp
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sea salt
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To season:
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cracked black pepper
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4 tbsp
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Italian parsley, chopped
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To serve:
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cooked spaghetti (preferably fresh pasta)
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To serve:
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Parmigiano-Reggiano or parmesan, grated
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To serve (optional):
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silverbeet, mushrooms and zucchini (Mum likes to add to the sauce to make it a bit healthier and interesting, but I'm not really into it - sorry Mum.)
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1
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Heat oil. Add onions and garlic and sauté until soft (no colour). Add the mince and brown (3-4 minutes). Add the oregano and wine and reduce until almost evaporated. Add the tomato paste and sauces and cook for 1 minute. Add the soup, chicken stock, a touch of salt and a good crack of black pepper. Simmer for ½ hour (adding more stock if needed). Add parsley and toss through hot pasta. Sprinkle with grated cheese and enjoy with the rest of the shiraz.
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Note This is a direct submission from our chef respondent and not a recipe we've put through the triple-testing of everything else we publish in the magazine and is therefore intended as a guide only. Please refer to the recipe given by our food director,
Emma Knowles, for a tested and more detailed walk-through.
RECIPE Pete Evans, Hugo's, Sydney