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


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.