Matt Preston's speedy spaghetti bolognese
Cook
15m
serves
4
“Anchovies, tomato paste, port, bacon and parmesan all boost umami” – Matt Preston
Ingredients (17)
- 400g dried spaghetti
- 1/3 cup (80ml) extra virgin olive oil, plus extra to serve
- 1 star anise
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 4 anchovy fillets in oil, drained, finely chopped
- 500g beef mince
- 1 each celery stalk and carrot
- 200g streaky bacon, finely chopped
- 2 beef stock cubes, crumbled
- 2 tsp soy sauce
- 1 tsp apple cider vinegar
- 140g tomato paste
- 1⁄4 cup (60ml) port
- 400g can cherry tomatoes
- Juice of 1⁄2 lemon
- 50g finely grated parmesan, plus extra to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Cook pasta in a large pan of boiling salted water according to packet instructions.
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2.Meanwhile, to make bolognese, heat 2 tbs oil in a large frypan over high heat. Add star anise and onion, and cook, stirring occasionally, for 4 minutes or until softened. Remove star anise and discard. Add garlic, anchovy and beef, then cook, stirring, for 3 minutes or until browned.
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3.Place celery and carrot in a food processor and whiz until finely chopped. Heat remaining 2 tbs oil in a second large frypan over high heat. Add vegetable mixture and bacon, and cook, stirring occasionally, for 4 minutes or until softened. Transfer beef mixture to bacon pan, stir through stock cubes and soy, and reduce heat to low. Place frypan used for beef mixture over high heat, add vinegar and tomato paste, and cook, stirring constantly, for 2 minutes or until starting to catch on the bottom of pan. Add port, bring to the boil and cook for 1 minute to reduce slightly. Add tomatoes, lemon juice, parmesan and beef mixture, then bring to a simmer.
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4.Drain pasta, toss through bolognese and serve drizzled with extra oil and scattered with extra parmesan.
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