Name: Pete Evans: Spaghetti Bolognese
Yield: 4
Ingredients: 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 : 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.)

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Ingredients

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 : 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

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

Pete Evans

Ingredients

Method

Main

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