SPAGHETTI BOLOG­NESE

Sunday Territorian - - FRONTIER -

2 tbsp ex­tra vir­gin olive oil; 1 brown onion, finely chopped; 1 car­rot, peeled and grated; 2 cloves gar­lic, crushed; 800g beef mince; 2 x 400g tin diced toma­toes; 50g flat pancetta, chopped; 6 sprigs thyme; 1 sprig rose­mary; 2 tbsp bal­samic vine­gar; 2 tsp caster su­gar; sea salt and cracked black pep­per; 400g spaghetti; finely grated parme­san, to serve

Step 1 Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, car­rot and gar­lic, and cook for 4-6 min­utes or un­til soft­ened.

Step 2 Add the beef mince and cook, break­ing up any large lumps with a wooden spoon, for 8-10 min­utes or un­til browned. Add the tomato, pancetta, thyme, rose­mary, vine­gar, su­gar, salt and pep­per, and mix to com­bine.

Step 3 Bring to a sim­mer, re­duce heat to low, cover with a lid and cook for 30 min­utes or un­til thick­ened and re­duced.

Step 4 While the sauce is cook­ing, cook the pasta in a large saucepan of salted boil­ing wa­ter for 6-8 min­utes or un­til al dente. Drain. Di­vide be­tween bowls and top with the bolog­nese and parme­san to serve. Serves 4. + Cooked bolog­nese sauce will keep frozen in an air­tight con­tainer for up to three months.

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