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Pete Evans: Spaghetti Bolognese

You'll need

  • ½
  • onion, finely chopped
  • 3
  • cloves of garlic, finely chopped
  • 500 gm
  • minced meat
  • 1 tsp
  • dried oregano
  • 1 cup
  • red wine, such as shiraz
  • 2 tbsp
  • tomato paste
  • 3 tbsp
  • tomato sauce (the one you put on your meat pies)
  • 1 tbsp
  • sweet chilli sauce or a pinch of chilli flakes
  • 1
  • large tin tomato soup (Campbell's or Heinz)
  • ½ - 1 cup
  • chicken stock
  • 2 tsp
  • sea salt
  • To season:
  • cracked black pepper
  • 4 tbsp
  • Italian parsley, chopped
  • To serve:
  • cooked spaghetti (preferably fresh pasta)
  • To serve:
  • Parmigiano-Reggiano or parmesan, grated
  • To serve (optional):
  • 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.)

Method

  • 01
  • 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.
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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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