Ingredients
1 tbsp olive oil
20g butter
2 brown onions, halved, finely chopped
2 garlic cloves, crushed
500g beef mince
145g (1/2 cup) tomato paste
2 x 400g cans diced tomatoes
1 tbsp oregano leaves
Salt & freshly ground black pepper
1/3 cup fresh continental parsley, loosely packed, coarsely chopped
375g dried thin spaghetti
80g parmesan, to serve
Steps
- 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 the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.
- Add the tomato paste, tomato, oregano , 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 the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain.
- Divide the spaghetti among bowls and spoon over bolognaise sauce. Grate over the parmesan and serve immediately.