Prep time: 10 mins Cook time: 1 hr 10 mins Serves: 4
1 tbs olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
500g beef mince
½ cup tomato paste
¾ cup dry red wine
2 x 400g cans diced tomatoes
1 tbs dried oregano
3 dried bay leaves
salt and pepper
1/3 cup fresh parsley, coarsely chopped
375g thin spaghetti
Parmesan, to serve
Heat oil and butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add mince and cook, stirring with a wooden spoon to break any lumps, until mince changes colour.
Add tomato paste, wine, tomato, oregano and bay leaves, and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 1 hour or until sauce thickens. Taste and season with salt and pepper. Stir in the parsley.
Meanwhile, cook spaghetti in a large saucepan of salted boiling water following packet directions. Drain.
Divide the spaghetti among bowls and spoon over the Bolognese sauce. Cover with Parmesan and serve immediately.