A throw-it-all-in mix between Italian nonna's traditional sauce, and Aussie mum's spaghetti bolognaise sauce. Rich and tasty, no one can say no to a second serve.
Ingredients
- 2 tbs olive oil
- 500 g beef mince
- 1 onion chopped small
- 3 garlic clove crushed
- 2 beef stock cube broken into pieces
- 1 tbs Vegemite
- 1 tsp brown sugar
- 1 tsp dried oregano
- 1 tsp dried basil leaves
- 1/2 tsp chilli powder *optional
- 720 ml passata
- 380 ml basil tomato pasta sauce
- 1/4 cup red wine
- 500 g pasta
- 1 parsley *to serve
- 1 parmesan fresh shaved *to serve
Method
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Step 1Heat olive oil on medium heat in a deep saucepan, add onion and garlic, cook until browned.
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Step 2Add mince, cook until browned, constantly stirring and mashing with a potato masher.
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Step 3Add beef stock cubes, Vegemite, sugar, herbs and chilli if using, quickly mix all these through.
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Step 4Add passata, pasta sauce and wine, allow it cook through until sauce is bubbling.
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Step 5Reduce heat and simmer sauce for at least 1 hour.
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Step 6When almost ready to serve, cook pasta to packet directions, then drain.
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Step 7Before serving, spoon the watery layer off the top of sauce and add to pot of pasta to colour the pasta.
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Step 8Top each bowl of pasta with sauce, a sprig of parsley and shaved Parmesan.
Recipe Notes
This tastes even better the next day, so make it the day / night before if possible. As a variation, my dad adds ham cubes to this sauce, then makes a penne pasta bake with layers of mozzarella and tasty cheese.
Recipe Reviews (2)
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