It’s World Pasta Day, so we’re sharing a ripper recipe to celebrate Australia’s number one mid-week meal!
Our friends at Dolmio did a little dinner-table digging, and their research has found that 70% of Aussie families are slurping up spag bol as their go-to mid-week meal.
To celebrate this fabulous day, Dolmio teamed up with Australian chef and dad of three Tom Walton to turn up the dial on our most-loved mid-week hero – the humble spag bol.
“Australia’s number one home cooked dinner is Bolognese and I’ve mashed it up to create two dishes,” Tom explained. “Pasta, with a fun twist on the classic, and pizza, which is a perfect solution for the leftovers! I’ve used Dolmio Bolognese pasta sauce as the base to build the flavours with its new look label and that delicious Dolmio taste you love.”
Ingredients
- 1 brown onion, diced
- 1 medium beetroot, grated
- 1kg beef mince
- 500g pork & fennel sausage
- 2 jars Dolmio Bolognese Pasta Sauce
- 2 tbsp BBQ sauce
- 500g spaghetti, cooked according to packet instructions
- basil and finely grated parmesan to serve
- 220g fresh pizza dough or pre-made pizza base
- flour to toll
- 1/2C grated mozzarella
Method
- Place a large frying pan over medium, high heat and add the olive oil, onion, beetroot, and a pinch of salt. Cook for 2-3 minutes to soften, then increase the heat and add the beef and sausage mince.
- Cook for 4-5 minutes, breaking up as it cooks, then add the Dolmio Bolognese sauce, BBQ sauce and simmer for 5 minutes.
- Cook the pasta according to packet instructions, reserving ½ cup pasta water. Drain, add to the Bolognese sauce with the pasta water, and toss well. Season to taste and serve scattered with parmesan and basil.
- For the Pizza preheat an oven to 240C. Roll or stretch the dough into a 30cm circle, place into a large frying pan or a tray, spoon over 1 cup of chilled Bolognese. Top with the mozzarella, some parmesan cheese and bake for 8 - 10 minutes until golden. Serve scattered with basil and some more parmesan grated over if desired
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ChiWren said
- 25 Oct 2024
Post a comment11:58 am
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