½onion, finely chopped3cloves of garlic, finely chopped500 gmminced meat1 tspdried oregano1 cupred wine, such as shiraz 2 tbsptomato paste 3 tbsptomato sauce (the one you put on your meat pies)1 tbspsweet chilli sauce or a pinch of chilli flakes1large tin tomato soup (Campbell's or Heinz)½ - 1 cupchicken stock2 tspsea saltTo season:cracked black pepper4 tbspItalian parsley, choppedTo serve:cooked spaghetti (preferably fresh pasta) To serve:Parmigiano-Reggiano or parmesan, gratedTo 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.)
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.