PREP + COOK TIME 2 HOURS SERVES 4
1 tablespoon olive oil
1 large brown onion (200g),
2 celery stalks (300g),
2 large carrots (360g), chopped 100g prosciutto, chopped finely 2 cloves garlic, crushed
1kg pork and veal mince
(see cook’s notes)
¼ cup (70g) tomato paste 1 teaspoon dried oregano leaves 1 cup (250ml) dry red wine
700g bottled tomato passata
2 cups (500ml) beef stock 1 tablespoon chopped fresh
2 sprigs fresh thyme
100g block parmesan, rind removed
and reserved, shaved
Fresh oregano leaves (optional),
1 Heat oil in a saucepan over high heat; cook onion, celery, carrot, prosciutto and garlic, stirring, for 5 minutes or until onion is soft. Add mince; cook, stirring to break up lumps, for 10 minutes or until browned.
2 Stir in tomato paste and dried oregano; cook, stirring, for 2 minutes. Add wine, bring to the boil; simmer, uncovered, for 4 minutes or until reduced by half. Stir in passata, stock, rosemary, thyme and parmesan rind; bring to boil. Reduce heat to low, cover with a lid; simmer, stirring occasionally, for 1½ hours, or until thickened. Season. Remove and discard parmesan rind. 3 Meanwhile, cook spaghetti in a saucepan of boiling salted water for 8 minutes or until just tender; drain.
4 Reserve 2 cups of the bolognese sauce for Stovetop “Baked” Eggs (recipe below).
5 Serve spaghetti with bolognese sauce; sprinkle with shaved parmesan and fresh oregano leaves, if you like.