40 Minutes
4
Ingredients
- 250g mushrooms, diced
- 250g pork and veal mince
- 2 tbsp olive oil
- 1 onion, diced
- 2-3 cloves garlic, crushed
- 700g tomato passata
- 1 beef stock cube
- ½ cup water
- 2 sprigs rosemary or 1 tbsp dried rosemary
- 2 sprigs oregano or 1 tbsp dried oregano
- Salt and pepper to taste
- 400g spaghetti
- ¼ cup parmesan cheese, to serve
Method
- Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook until fragrant and starting to soften.
- Add the mince and cook for 2-3 minutes or until starting to brown. Add the mushrooms to the pan, stirring to combine and cook for 3-4 minutes.
- Add the passata, stock cube, water, herbs and seasoning to the pan. Stir to combine. Bring the sauce to a boil, then reduce heat to low and simmer for 15-20 minutes.
- Once the sauce has reduced and thickened, remove from the heat and set aside while you cook the pasta.
- Bring a large saucepan of water to the boil. Once boiling, add the spaghetti and cook for 12 minutes or until al dente.
- Serve the Traditional Blended Bolognese with spaghetti and top with parmesan cheese.