Name: Thea's Spaghetti Bolognese
Ingredients: 500 g beef mince; 2 x 400 g Italian-style canned whole tomatoes; 1 zucchini grated large shredded; 1 onion large; 12 cloves garlic; 2 tbs olive oil; 125 g sun-dried tomato optional; 1 tsp vegetable stock powder; 680 g Italian passata; 1 broccoli; 1 tbs dried oregano heaped; 1 tbs dried basil leaves; 1 tsp pepper; 2 tsp sweet paprika; 3/4 cup red wine; 2 tbs tomato paste

This is a recipe I have developed myself, over many years and I like to keep it as close to this as I can each time, because it works! This recipe was submitted via email by Thea Clarke.

Ingredients

500 g beef mince
2 x 400 g Italian-style canned whole tomatoes
1 zucchini grated large shredded
1 onion large
12 cloves garlic
2 tbs olive oil
125 g sun-dried tomato optional
1 tsp Massel* vegetable stock powder
680 g Italian passata
1 broccoli
1 tbs dried oregano heaped
1 tbs dried basil leaves
1 tsp pepper
2 tsp sweet paprika
3/4 cup red wine
2 tbs tomato paste

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Roughly chop onion and add to oil in the pan. On medium heat sauté for a few minutes. Add garlic goes when the onion starts to go transparent. Add mince to pot, spread and only slightly roughly break it up, leaving it almost in a slab. Allow to brown before stirring, and do this until the meat is generally browning only on outside of larger slabs.
Step 2

Add herbs, pepper and paprika to the pot ( I like to be generous with the green herbs) and stir in gently. Don't break up the meat too much! Leave some nice lumps. Be sure not to burn as the herbs will soak up moisture.
Step 3

Add sun-dried tomatoes and can of tomatoes straight away. With a wide wooden spoon or spatula, break the tomatoes into halves and then halve again (do not smash). The larger pieces of tomato are part of the texture of the sauce. Gently stir.
Step 4

Pour in about half the Passata, allow to simmer and reduce a bit. Add grated or shredded zucchini. Stir in and simmer for a few minutes, before adding more Passata.
Step 5

When the sauce has simmered for a bit and the flavours are coming together well, add the stock powder and the wine. Stir and simmer for a little bit and then add the broccoli florets.
Step 6

Allow to simmer under a lid, for a few minutes, until the broccoli is just done (don't overcook!) If you feel the overall taste needs a little more salt just add a shake or two. If your tomatoes haven't reduced enough and the sauce is quite runny, add a couple of tablespoons of tomato paste and stir well. Serve.
Step 7

Serve with your favourite spaghetti noodles, stirred through with olive oil. Top with generous fresh sprigs of parsley, basil, parmesan cheese and green side salad.

Recipe Notes

from Australia’s Best Recipes team

I may occasionally swap the broccoli for mushrooms for a variation, but that would be it, everything else the same, no adding all sorts of other vegetables and flavors, the vegetables I add complement this dish, and make it a very healthy tasty meal that everyone loves, every time.

You can use 2-3 garlic cloves, or 2-3 tablespoons of macadamia oil or coconut oil instead of olive oil

I like this recipe to have robust flavor and find if the tomatoes and wine are not the right quality, you may not get the "tang" in the dish that is important to the end flavor fullness. In that case, the juice of a lemon will work wonders, and you may need a little extra salt at the end, but be careful not to over do it with salt. This is why I try to use good Italian tomatoes in puree, because they tend to have the strength of flavor and consistency that I prefer. If you can get them in glass jars, or home made, even better.

For herbs, if you can use fresh basil, that is definitely the better more flavorsome option.