Mince is a kitchen staple and an unsung hero of winter cooking whether it’s the star of simple weekday meals or a key ingredient in dinner party recipes.
It’s versatile, it’s nutritious, it’s affordable and mince goes a long way when feeding big groups of hungry people.
Adelaide’s Finest has a great catalogue deal this week with two 500g packs of three-star Australian beef mince at just $10.
We will throw in a 690g Community Co jar of passata with every two packs of mince purchased.
When you think mince and passata…it’s hard to go past a classic spaghetti Bolognese which is always a crowd pleaser.
Choose your favourite pasta whether it’s an Australian brand, an Italian import or select from our extensive range of gluten-free and plant-based pasta.
Serve with Adelaide’s Finest’s own ready-to-heat fresh garlic bread and accompany with a green salad. Just add a bottle of red wine and dinner is served!
Spaghetti Bolognese
Prep: 10 minutes
Cook: 1 hour
Serves: 4
Ingredients:
- 1 packet pasta, cooked
- 1 tblsp Mr Nick’s Extra Virgin Olive Oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, crushed
- 1 kg Adelaide’s Finest beef mince
- ½ cup (110 g) tomato paste
- ¾ cup (185 ml) stock or red wine
- 1 x 400 g can diced tomatoes
- 1 x Community Co passata
Method:
Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned.
Add the tomato paste, stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly.
Add the diced tomato and passata and simmer over low heat, stirring occasionally, for 45 minutes or until sauce thickens
Divide pasta between bowls, spoon over Bolognese sauce and add grated parmesan (Cheesebar at Frewville and Pasadena has a great range of Australian and Italian parmesan).
