For a slow-cooked spaghetti bolognaise that's big on flavour, look no further than this tasty version by Super Food Ideas Best Spag Bol finalist, Annette Ryan.
- 5 tablespoons extra-virgin olive oil
- 2 brown onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 medium carrot, very finely chopped
- 1 celery stalk, very finely chopped
- 500g premium beef mince
- 250g premium pork mince
- 250g premium veal mince
- 140g tub tomato paste
- 2 tablespoons dried oregano
- 690g bottle tomato passata sauce
- 1 cup Massel beef stock (see note)
- 1 cup pinot noir
- 2 dried bay leaves
- 4 sprigs fresh thyme
- 1/2 cup fresh basil leaves, shredded
- 550g dried spaghetti, cooked
- Grated parmigiano cheese, to serve
- Heat oil in a large, deep, heavy-based saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened.
- Add carrot and celery. Season with salt and pepper. Stir to combine. Reduce heat to medium. Cook for 6 to 7 minutes or until vegetables are tender. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
- Add tomato paste and oregano. Cook, stirring occasionally, for 3 minutes. Add passata, stock and wine. Stir to combine. Bring to the boil. Reduce heat to low. Add bay leaves and thyme. Cook for 2 hours, stirring occasionally.
- Stir in basil. Season with salt and pepper if needed. Cook, partially covered, for 1 hour or until thickened. Remove and discard thyme stems and bay leaves.
- Divide pasta between bowls. Top with sauce. Serve with parmigiano.