serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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
- 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.
- 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.
- 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.
- 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.
