John Jugum
Chef
A classic Italian-inspired comfort food that’s rich, hearty, and perfect for any night of the week. This version is simple enough for beginner cooks but packed with flavour to satisfy the whole family.
Ingredients
- 500g beef mince
- 250g spaghetti (or tagliatelle or pappardelle)
- 1 large red onion, diced
- 1 carrot, diced
- 1 celery stalk (single rib), diced
- 3 garlic cloves, diced
- 150g cherry tomatoes, halved
- 1 Tbsp dried oregano
- 1 Tbsp tomato paste
- 350g crushed tomatoes
- 2 bay leaves
- Salt and pepper, to taste
- 20 ml olive oil
- 20 ml milk
- 100 ml red wine
Method
1. Sauté the vegetables
Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery, and sauté for about 5 minutes. Add garlic and stir.
2. Brown the mince
Add the beef mince to the pan and cook, breaking it up with a wooden spoon, until browned all over (about 5–7 minutes).
3. Add wine
Pour in the red wine and simmer for 2–3 minutes to allow the alcohol to evaporate and the flavour to develop.
4. Build the sauce
Stir in oregano and tomato paste. Add crushed tomatoes and bay leaves. Season with salt and pepper, then bring to a gentle simmer.
5. Simmer
Reduce the heat and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally. Add a splash of water if it becomes too thick. In the last 10 minutes, add the cherry tomatoes. Stir in milk to round out the flavour and soften the acidity. Taste and adjust seasoning if needed.
6. Cook the pasta
In a large pot, bring water to a boil and add 1 tsp sea salt. Add your choice of pasta and stir. Cook for 7–8 minutes, or until al dente.
7. Serve
Drain the pasta and serve topped with the Bolognese sauce.
Tip: Serve with freshly grated Parmesan and a sprinkle of parsley for an authentic touch.
Buon appetito!
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
