This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99
Ingredients
1 tablespoon olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
500 g lean beef mince
2 x 400g cans chopped tomatoes (or 700 g bottle passata)
1 tablespoon VEGEMITE
2 teaspoons dried oregano
500 g spaghetti
finely grated parmesan, to serve
fresh parsley, to garnish
Method
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1. Heat the olive oil in a large saucepan over medium heat and cook the onion and garlic for 5 minutes, until soft. Add the beef mince and cook, stirring and breaking up lumps with a wooden spoon, until lightly browned.
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2. Add the tomatoes, VEGEMITE, oregano and ½ cup (125 ml) water. Stir to combine. Cover and bring to the boil, then reduce heat to low and simmer gently for 1 hour. When the sauce is almost ready, cook the spaghetti according to packet directions, then drain.
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3. Transfer pasta to serving bowls and spoon over the bolognese. Toss to combine, and serve immediately with parmesan, freshly ground black pepper and garnish with parsley.
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