Ingredients
2 tbsp extra virgin olive oil
1 brown onion, finely diced
2 garlic cloves, minced
1 tsp dried chilli flakes
500g lean beef mince
¼ cup balsamic vinegar
1 beef bouillon cube, crumbled
2 x 400g can diced tomatoes
2 tbsp tomato paste
2 tsp dark brown sugar
2 dried bay leaves
150g cherry tomatoes, halved
2-3 handfuls baby spinach
Salt and pepper
375g Pangkarra wholegrain spaghetti
Parmesan, finely grated to serve
Handful of parsley, finely chopped to serve
Method
Heat oil in a large pot over medium heat. Sauté onion until light golden and softened. Add garlic and chilli flakes, and cook for a further minute. Turn heat up to medium- high heat and add beef mince. Cook until browned all over, using a wooden spoon to break up mince as your go. Add balsamic vinegar, stock cube, canned tomatoes, tomato paste, sugar, bay leaves, and ¾ cup of water. Stir, bring to a boil then turn down to a simmer so it bubbles gently for 2 to 2½ hours until the sauce is rich and a deep brown. After the sauce is cooked, add cherry tomatoes and baby spinach and cook through for 1-2 minutes until warmed through. Adjust salt and pepper to taste right at the end. Cook the pasta in a large pot of salted boiling water until ‘al dente’, approximately 10 minutes. Serve with parmesan and chopped parsley if desired.
Serves 4.
