Traditional Spaghetti Bolognese

Serves 4, Prep 30 mins, Cook 1 hour, 15 mins

375g spaghetti Shaved parmesan, to serve

BOLOGNESE SAUCE

(Makes 10 cups) ¼ cup olive oil 1kg premium beef mince 2 onions, finely chopped 2 carrots, peeled, finely

chopped (250g) 250g cup mushrooms,

finely chopped 2 tablespoons fresh thyme leaves 3 cloves garlic, crushed 1/ cup tomato paste

3 6 drained anchovies, chopped 1 cup dry red wine 3 x 400g cans crushed tomatoes Salt and pepper, to taste

1 To make bolognese sauce, heat 2 tablespoons of the oil in a stockpot over a high heat. Add beef in two batches. Cook, stirring occasionally for about 3 minutes, or until browned. Remove with a slotted spoon. 2 Add remaining oil to stockpot with onions, carrots, mushrooms, thyme and garlic. Cook, stirring occasionally, for about 8 minutes or until soft. Add paste and anchovies. Cook, stirring for 1 minute. Add wine. Bring to boil. Gently boil until reduced by half.

3 Return beef to pot with tomatoes. Return to boil. Season with salt and pepper. Cover with lid. Gently boil, stirring occasionally, for 1 hour. 4 Cook pasta in a large saucepan of boiling, salted water until tender. Drain. 5 Serve half the bolognese sauce over pasta. Sprinkle with parmesan. Reserve remaining bolognese sauce for another recipe.

TIP Make sauce up to three days ahead. Cover and keep in the fridge. Divide between two freezer-proof containers. Date and freeze for up to two months. Thaw in the fridge.