Chefs' Recipes

Pete Evans: Spaghetti Bolognese

Australian Gourmet Traveller recipe for spaghetti Bolognese by Pete Evans from Hugo's in Sydney.
Pete Evans: Spaghetti Bolognese

Pete Evans: Spaghetti Bolognese

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For the full results of our spag Bol poll, including recipes and Q&As with 60 of the country’s finest chefs, click here.

Ingredients

Method

Main

1.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.

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,

, for a tested and more detailed walk-through.

Notes

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