Spaghetti bolognese is an Australian favourite, and a dinner classic that satisfies both adults and children alike. Our slow-cooked sauce takes the original and gives it a depth of flavour that only comes with hours reducing on the stove.
Make two meals from one by using leftovers to create these tasty stovetop ‘baked’ eggs.
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Ingredients
Method
1.Heat oil in a large heavy-based saucepan over high heat; cook onion, celery, carrot, prosciutto and garlic, stirring, for 5 minutes or until onion is soft. Add pork and veal; cook, stirring, to break up lumps, for 10 minutes or until browned.
2.Stir in paste and oregano; cook, stirring, for 2 minutes. Add wine, bring to the boil; cook for 4 minutes or until reduced by half. Stir in passata, stock, rosemary, thyme and parmesan rind; bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 1½ hours or until thickened. Season. Remove and discard parmesan rind from sauce.
3.Cook spaghetti in a large saucepan of boiling salted water for 8 minutes or until just tender; drain.
4.Finely grate remaining parmesan. Serve spaghetti topped with bolognese sauce, sprinkled with grated parmesan and fresh oregano leaves, if you like.
