Adam's homestyle spaghetti bolognese

Everyone loves a classic spaghetti bolognese. The uniqueness of this one is a soffritto base made with mixed vegetables in addition to celery and carrot, and a hint of ketchup for richness in place of red wine (you can keep the wine for serving).

• serves

  6

• prep

  30 minutes

• cook

  3 hours

• difficulty

  Easy

Stream free On Demand

Food To Make Your Heart Sing

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 2 tbsp extra virgin olive oil, plus extra for finished
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 2 large brown onions, finely chopped
• 4 garlic cloves, roughly chopped
• 500 g mixed vegetables offcuts (broccoli stems, mushrooms, zucchini, eggplant etc), finely chopped
• 500 g beef mince
• 500 g pork mince
• 1.4 litres tomato passata
• 2 tbsp tomato sauce (ketchup)
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp salt, plus extra to taste
• 500 g spaghetti
• 25 g butter, optional
• finely shredded parsley, to serve
• freshly grated parmesan, to serve

Instructions

1. Heat a large heavy-based saucepan over medium heat and add the oil. Add the celery, carrot, onion, garlic and extra mixed vegetables and cook, stirring regularly for about 20 minutes or until fragrant and softened.
2. Add the beef and pork mince and fry until lightly browned, breaking up any lumps with a large spoon as you go. Add the passata, tomato sauce, bay leaves, oregano, salt and 500 ml (2 cups) water. Bring to a simmer, then reduce the heat to low and simmer, stirring occasionally for 2 ½ - 3 hours or until reduced and thickened. Top up with a little water if the mixture is getting too dry. Taste and adjust the seasoning.
3. Boil the pasta in plenty of salted water according to packet directions but start checking it about 2 minutes before the packet says it's done. Drain the pasta and reserve about 60 ml (¼ cup) of the pasta water.
4. When the pasta is nearly finished cooking, heat a very large frying pan over medium heat and add a good drizzle of olive oil and the butter if using. Cook until melted, then add ⅓ -½ of the Bolognese sauce (you can always add more later) and stir to combine. Add the pasta to the sauce along with the reserved pasta water and stir or toss to combine with the sauce. This also allows the flavour of the sauce to be absorbed by the pasta. Divide between serving bowls, top with a drizzle of oil, a lot of grated parmesan and a little shredded parsley.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Food To Make Your Heart Sing

Watch The Full Episode Here

G

Watch The Full Episode Here

G