Italian

Vegemite bolognese

Name: Vegemite bolognese recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Cuisine: /italian
Ingredients: 20.00 ml 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); 20.00 ml VEGEMITE; 2 teaspoons dried oregano; 500 g spaghetti; Finely grated parmesan, to serve; Fresh parsley, to garnish

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20m

1h 10m

Vegemite bolognese — This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

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“VEGEMITE makes for a rich and tasty addition to this family favourite. It’s so good you’ll want to make it a weekly staple.” This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

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

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.
2.

Add the tomatoes, VEGEMITE, oregano and 1/2 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.
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.