Serves 4 - 6
Prep & Cook Time 1 hour
Ingredients
2 tbsp olive oil
50g unsalted butter
500g lean minced beef
1 large white onion, diced
2 cloves garlic, crushed and minced
2 cans whole tomatoes
2 tbsp fresh thyme, chopped roughly
1 tbsp fresh oregano, chopped roughly
1 tsp dried mixed herbs
4 fresh bay leaves
1 tsp salt
1/2 tsp cracked black pepper
1 1/2 tsp Vegeta stock
1 1/2 tbsp Lainey's chilli oil
2 medium size carrots, shredded and minced
1 cup red wine, use Shiraz or Pinot
375g packet spaghetti, but if you prefer making homemade pasta, that works too
1/2 bunch flat parsley leaves, chopped
parmesan cheese
Method
1. Heat a large saucepan over medium heat, add oil and butter,
2. Add onions, garlic, thyme and oregano. Sautee until onions soften. Then add beef, wine, carrots, mixed
herbs and the tomatoes. Using a wooden spoon break up the mince meat, cook and stirring
occasionally for about 5 minutes, or until sauce thickens. Add bay leaves, Vegeta, Lainey's chilli oil
and season with salt and pepper.
3. Close lid, turn heat down and simmer for another 25 minutes
In between, stirring occasionally so meat doesn't stick to the bottom of the pot
4. Meanwhile, follow instructions on spaghetti pack and cook until al dente. Drain.
5. Add pasta to the sauce, toss well to coat the spaghetti into the bolognese sauce
6. Serve up in a bowl and garnish with parsley and pecorino cheese
7. For extra heat, add more Lainey's chilli oil
Hozzászólások