The Australian Women’s Weekly Food Magazine - - Snuggle Up Make-ahead -

1 ta­ble­spoon olive oil

1 large brown onion (200g),

chopped finely

2 cel­ery stalks (300g),

trimmed, chopped

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

400g spaghetti

Fresh oregano leaves (op­tional),

to serve

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.