My favourite ‘go-to’ recipe – loved by everyone, especially the kids. This spaghetti bolognese recipe is quick to make, although it will taste like you have been cooking it for hours, just like the Italians do! By adding our Tomali relish, which is slow cooked using only the best ingredients – your dish will have a robust, slow cooked taste to it.
500g lean mince
1 can chopped tomatoes
200g Pauli’s Tomali
1 red onion, chopped
100g finely chopped carrots
100g finely chopped celery
1 cup of red wine (optional)
1 cup full cream milk
20g fresh basil, chopped
4 tbsp extra virgin olive oil
Serve with: Spaghetti/Linguine/Zucchini Ribbons
Part 1: Heat 2 tablespoons of extra virgin olive oil in a pot, add half the chopped red onion, carrots and celery and sauté until the onions soften.
Add your Pauli’s Tomali and sauté for 30-45 seconds; add the can of tomatoes, turn the stove to medium, put a lid on the pot and leave to cook for 15 minutes, stirring occasionally, season with salt and pepper.
Part 2: In a wok, add 2 tablespoons of olive oil, and the rest of the onion, carrots and celery, sauté until the onion softens.
Add the mince, with salt and pepper to taste, and brown the mince. Add the milk and stir until the beef absorbs the milk, do the same with the red wine. (The milk adds creaminess to the dish, and is optional).
After about 2 minutes, add Pauli’s Tomali tomato sauce (from Part 1) and stir together. Let all the ingredients simmer together, for about 15 minutes.
Serve on top of spaghetti. Add a heaped teaspoon of Tomali to each plate with some fresh basil to garnish and to intensify the flavours.