Southern Gazette (South Perth) - - LIFESTYLE -

Prepa­ra­tion: min­utes

Cook­ing: 45 min­utes

Serves: 6 15 IN­GRE­DI­ENTS 3 ta­ble­spoons olive oil

1 brown finely chopped

1 car­rot, peeled, finely chopped

1 cel­ery trimmed, chopped

2 gar­lic sliced finely 500g beef mince 2 x 375g bot­tles of tomato sauce (pas­sata)

2 x sprigs of rose­mary 1 sprig of thyme A hand­ful of fresh basil for sauce and to serve 500g spaghetti Parme­san cheese, shaved, to serve onion, stick, finely cloves, METHOD 1. Heat oil in a large saucepan over medium-high heat.

Cook onion, car­rot, cel­ery and gar­lic, stir­ring un­til soft­ened.

Add mince and cook un­til browned.

2. Add tomato sauce, rose­mary, thyme, some basil and bring to the boil be­fore re­duc­ing heat to low. Sim­mer without lid un­til thick and sea­son with salt and pep­per.

3. Cook pasta in a large saucepan of boil­ing, salted wa­ter, fol­low­ing packet di­rec­tions, then drain.

4. Take a cou­ple of spoon­fuls of sauce and place in empty pasta saucepan then place pasta and mix sauce to coat evenly.

5. Di­vide pasta among serv­ing bowls and spoon a gen­er­ous amount of sauce on top of coated pasta.

6. Serve topped with shaved parme­san cheese and fresh basil. COOK­ING TIPS Com­plet­ing step 4 en­sures each string of pasta is evenly coated and de­li­ciously saucy with every bite.

NOTH­ING says com­fort food more than a beau­ti­ful plate of spaghetti bolog­nese. And with the cool weather lin­ger­ing, why not whip up this hearty favourite for a de­li­cious and quick fam­ily meal?

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