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Warren’s spaghetti bolognese


1kg beef mince
1 large onion, diced
2 garlic cloves, crushed
800g whole tomatoes
3 tbsp tomato paste
1 cup white wine
fresh oregano, thyme, basil
2 tbsp extra virgin olive oil

1. Put the olive oil in a large pot on high heat. Put the mince in the pot and brown. Cook out the moisture from the meat to intensify the flavours.
2. Add onion and garlic to the pot after the mince to avoid over cooking these ingredients. Then add the wine and cook to reduce moisture.
3. Finely chop the fresh herbs from the garden.
4. Once the mince has browned, add the tinned tomatoes, tomato paste and fresh herbs. Break the whole tomatoes up with your wooden spoon.
5. Leave the sauce to simmer on a low heat for half an hour. Have a look and add water if you need to.
6. Cook for another two hours and serve.

Recipe courtesy of beef producer, Warren Pensini

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