BOLOGNESE

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PREP TIME 10 minutes
COOK TIME 30-45 minutes
SERVES 4

INGREDIENTS

1 brown onion, finely diced

2 cloves garlic, crushed

300g beef mince

300g pork mince

1 coral tooth mushroom, roughly chopped

500g Barilla spaghetti

¾ cup tomato paste

½ cup red wine

500ml Massel beef stock

2 bay leaves

2 tbsp chopped oregano

2 tbsp chopped parsley

Parmigiano Reggiano, to serve

2 tsp olive oil

METHOD

Step 1 

Heat the olive oil in a large sauté pan. Sauté the onion and garlic until soft and fragrant.

Add the coral tooth mushroom and cook until softened.

Add the beef and pork mince, cooking until browned.

Stir in the tomato paste and cook for a few minutes to remove any bitterness.

Pour in the red wine and simmer until reduced by half.

Step 2

Once the wine has reduced, add the beef stock, bay leaves, oregano, and parsley.

Simmer the sauce, stirring occasionally, until it thickens and reduces.

Meanwhile, cook the spaghetti according to the packet instructions.

Step 3

Once the spaghetti is cooked, transfer it directly into the sauce, along with a splash of the pasta water. Toss everything together until well combined.

To serve, divide the Bolognese between bowls and grate Parmigiano Reggiano over the top to finish.