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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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