This is my all time family favourite. Our kids, grand kids and grandparents all request it! Just the right balance of savoury, spicy and a hint of sweet. This recipe was submitted via email by Jeff Adams.
Ingredients
- 1 tbs coconut oil
- 1 tbs black peppercorns ground
- 6 anchovies
- 2 x 810 g Ardmona canned crushed tomatoes aged
- 500 g Leggo's tomato paste
- 6 garlic cloves finely chopped
- 50 ml soy sauce
- 2 tbs honey
- 2 chilli deseeded sliced
- 1 cup kalamata olives pitted
- 1/2 bunch fresh coriander chopped
- 1/2 bunch fresh basil chopped
- 500 g pork mince
- 500 g turkey mince
- 500 g veal mince
- 1 brown onion diced
- 500 g angel hair pasta
- 1 tbs butter
- 1 1/2 tbs fresh basil chopped
- 1 pinch black cracked pepper
- 250 g pecorino cheese shaved
Method
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Step 1Gently heat oil, black pepper, anchovies, onion, garlic, chillies & soy in a deep wok for 2 mins or until fragrant.
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Step 2Turn heat to medium and add meat 500 grams at a time constantly separating with a wooden spoon so it's not chunky. Cook for approx. 7 minutes until meat is lightly browned.
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Step 3Reduce heat and add tomatoes, tomato paste, coriander, basil & olives. Bring to a simmer for 5 mins. Then, add honey and simmer for approx. 15-30 mins (the longer the better).
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Step 4Cook angel hair spaghetti to packet instructions, drain & stir in butter, fresh chopped basil and a good grind of black peppercorns. Serve bolognaise sauce with pasta, shaved pecorino & whole basil leaves.
Recipe Notes
This recipe feeds around 10 people so its perfect for a large gathering of family and friends or a midweek dinner with plenty leftover to freeze for another occasion.
Honey and chilli can be adjusted to taste ie more honey to sweeten and more chilli if you prefer it hot!
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