GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.)


  • 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
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.