Sam's Secret-Ingredients Bolognese

Serves 4 with plenty of leftover sauce / Prep 30 min / Cook 2.5 hr

Sam Parish's secret ingredient bolognese Photo: supplied

Ingredients

• 1 brown onion, chopped
• 1 carrot, chopped
• 1-2 sticks celery, chopped
• ½ bunch any kind of parsley, leaves picked and finely chopped, stems reserved
• few sprigs each thyme and/or oregano
• 1/3 cup (80ml) extra virgin olive oil
• ½ tsp each ground nutmeg and cinnamon
• 3 anchovies
• 250g beef mince
• 250g pork mince
• 1/3 cup (80ml) red wine (I went for a Syrah for this, but whatever you're drinking, this bol will love)
• 2 tbsp tomato paste
• 6 garlic cloves, finely chopped
• 4 x 400g cans diced or whole tomatoes
• 2 cups (500ml) milk
• 2 bay leaves
• 30g freshly grated Parmesan, rind reserved
• 400g dried spaghetti
• garlic bread, to serve

Method

Whiz onion, carrot, celery (the holy trinity), parsley stems, thyme and oregano in a food processor, scraping down the sides halfway, until finely chopped.

Heat oil in a heavy-based saucepan over medium-low heat. Add veg and spices and cook, stirring frequently, for 8-10 minutes or until softened and beginning to caramelise - usually it's getting there when you can see the oils again after the veg has absorbed them. Increase heat to high and add anchovies and minces. Use a wooden spoon to mix and break up the mince then cook, stirring, for 4-5 minutes, or until mince is browned all over.

Add wine, tomato paste and garlic and cook for 3 minutes, or until aromatic and most of the wine has been absorbed. Add tomatoes and a can-full (350ml) of water - use the same water to rinse out each can to get all the tomato goodness out. Bring to the boil, then add milk, bay leaves and Parmesan rind.

Return to a gentle simmer then cook over low heat for 2 hours, or until reduced and delicious - or if you're like me, transfer to a slow cooker so you don't have to think about it (high for 4 hours or low for 8 is good). Season with salt and pepper to taste.

To serve, cook pasta as per packet instructions. Add to a clean saucepan and ladle over as much sauce as you like, return to heat and shimmy with tongs to coat the long strands of pasta. Transfer the remaining sauce to a container for never-ending meal options. (Did I hear lasagne?)

Divide among bowls, scatter with Parmesan, chopped parsley and serve with garlic bread.

*Jazz it up
Layer into a lasagne or toss through cooked rigatoni and bake with cheese for a prima donna pasta bake.

*Spice it up
A good hit of some Mexican spices, chilli and a few cans of beans and this turns into the ultimate chilli con carne. Serve with rice and sour cream.