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spaghetti bolognese

spaghetti bolognese

This is 100% perfect comfort food.


2 tablespoons olive oil
1 brown onion, chopped
2 cloves garlic, crushed
1kg beef mince
⅓ cup (90g) tomato paste
2 x 400 g cans chopped tomatoes
2 cups (500ml) beef stock
1 bay leaf
sea salt and cracked black pepper
400g spaghetti
flat-leaf parsley leaves, to serve
shaved parmesan, to serve

Heat a large deep frying pan over high heat. Add the oil, onion and garlic and cook for 1 minute or until the onion is soft. Add the mince and cook for 5 minutes, breaking up any lumps with a wooden spoon. Add the tomato paste and cook, stirring to combine. Add the tomatoes, stock, bay leaf, salt and pepper and stir to combine. Bring to the boil, reduce the heat to low and simmer for 1 hour or until thickened.

Place the pasta in a saucepan of salted boiling water and cook for 10-12 minutes or until al dente. Drain and keep warm. Divide between bowls and top with the Bolognese, parsley and parmesan. Serves 4.

This recipe is from newspapers 10 Sep 06


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