Recipe by Ben Ross
This is an old traditional Italian dish that is huge in Australia. Very yummy, and everything but the noodles can freeze well.
Top Review by YoungGoodCook
I am in the process of tweeking Bolognese dishes and finding the right preparation. While cooking this meal tonight, I fried the garlic and onion and then added Pancetta to the dish. Then added the meat until browned, followed by a can of San Marzano tomatoes, the tomato paste and the herbs. Delicious! I made the mistake of adding dry white wine to this dish as it brought out the bacon flavor. I then added some milk which dampened the enhanced bacon. Quite frankly, the Ragu was gorgeous without extra additions. Will keep this recipe in my handbook. Thank you.
- 2 tablespoons oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500 g beef mince
- 1 (425 g) can tomatoes, chopped
- 1⁄2 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 400 g spaghetti
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- Heat oil in a large pan and add the onion and garlic, stir continually for 2 minutes.
- Turn heat up to high add mince, cook for 3 minutes or until the mince is nice and brown.
- Make sure all the mince has broken up properly.
- Add undrained, chopped tomatoes, tomato paste, oregano and basil.
- Bring to the boil and then reduce the heat to low.
- Leave the pot uncovered and stir occasionally for 1 and a half hours or until the sauce has thickened.
- Cook the spaghetti in boiling water 20 minutes before serving and drain the water.
- Proportion out the spaghetti and meat sauce and then sprinkle the Parmesan cheese on top of each plate.
- *tip: you can save time by making the sauce in advance and freezing it and then reheating it again when needed.