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Mum's spaghetti Bolognese

by Pete Evans
Mum's spaghetti Bolognese
Photography by Brett Stevens; styling by Julz Beresford

Serving size: Serves 4-6
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Pasta

There is only one thing that needs to be said here - my mum makes the best spaghetti bolognese in the world!
INGREDIENTS

2 tablespoons olive oil
1/2 medium (75g) onion,
chopped finely
3 cloves garlic, chopped finely
500g minced beef
1 teaspoon dried oregano
1 cup (250ml) red wine (I use shiraz)
2 tablespoons tomato paste
1/4 cup (60ml) tomato sauce
1 tablespoon sweet chilli sauce
400g can tomato soup
1 cup (250ml) chicken stock
500g dried spaghetti
1/4 cup chopped fresh flat-leaf parsley
grated parmesan cheese, for serving
METHOD

1. Heat oil in a large frying pan. Add onion and garlic; cook, stirring, until soft. Add mince; cook, stirring, until browned. Stir in oregano and wine; cook until the wine is almost evaporated.

2. Add tomato paste and sauces; cook 1 minute. Add tomato soup, half the stock and a good touch of salt and freshly ground black pepper. Simmer over a low heat, uncovered, for 30 minutes, adding the remaining stock if needed.

3. Meanwhile, cook spaghetti in a large pan of boiling well-salted water, uncovered, until tender but still firm. Drain; return to pan. Add half the meat sauce and parsley; toss well.

4. Serve spaghetti topped with remaining meat sauce and parmesan. Enjoy with the rest of the shiraz!

Sauce suitable to freeze. Not suitable to microwave.

See The Weekly's Food Team cooking these delicious recipes at the Sydney Royal Easter Show, five shows a day on April 14-16, 20, 21, 24-27. Tickets at the show or online at eastershow.com.au.

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