Pepperberry bolognese

Try this modern-day Indigenous twist on the classic spag bol from Kirsten Banks. This hearty dish features a rich and savoury meaty sauce, infused with the distinctive flavour of ground pepperberry, adding a unique flavour to every bite.

Pepperberry bolognese Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 1 brown onion, finely diced
• 4 garlic cloves, finely grated
• 2 tsp ground bush tomato, or dried basil
• 1 tsp ground saltbush, or dried oregano
• 1 tsp ground pepperberry
• 500 g beef mince
• 2 heaped tbsp tomato paste
• 400 g can diced tomatoes
• 1 red capsicum, finely diced
• 1-2 tbsp Worcestershire sauce, to tase
• 1-2 tbsp sweet chilli sauce, to taste
• 1 cup water (optional)
• 500 g spaghetti
• salt and black pepper
• finely grated parmesan cheese, to serve

Instructions

1. Heat the olive oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring, until softened. Stir through the garlic and native spices.
2. Add the beef mince and cook, stirring, until browned. Stir through the tomato paste and cook for a further minute. Stir through the diced tomatoes, capsicum, Worcestershire sauce and sweet chilli sauce (to taste). Add water, if needed.
3. Simmer the pepperberry bolognese on low heat for 10-12 minutes. While the bolognese is cooking, cook the spaghetti according to the package directions. Season the bolognese to taste with salt.
4. Divide the cooked pasta between bowls, then top with the pepperberry bolognese. Serve with a generous sprinkle of parmesan cheese.

 

Photography by Jiwon Kim.

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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.