Pecan Pie - Chef Recipe by Brad McDonald
“I learned the trick to this very simple recipe from my father. He chops the nuts, which means that,...
100 ml olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
800 g premium beef mince
100 g pork mince
100 g chicken mince
1 tsp finely chopped sage
1 tsp chilli chopped
1/4 bunch flat leaf parsley chopped
1 bay leaf
2 cloves ground
1/2 nutmeg grated
Freshly ground black pepper
300 g tomato paste
200 ml red wine
1.5 L water
500 g spaghetti (good quality)
200 g Parmesan cheese, grated
Heat the olive oil in a large pot and sauté the onion and garlic over a medium heat for 4-5 minutes or until soft and golden. Add all the meat and sauté stirring continuously until golden brown; break up the meat using the top of a whisk. Mix in the herbs and spices and season with salt and pepper. Add the tomato paste and cook for 2 minutes. Pour in the wine and reduce by half. Add the water and mix well. Bring to the boil then reduce the heat and simmer gently for 60 minutes until a rich consistency is formed.
Bring a large pot of water to the boil and add 3 pinches of salt, pour in the spaghetti and gently move around to avoid sticking, cook the pasta for 5 to 6 minutes for al dente or longer if preferred then strain into a colander.
To serve, mix the pasta through the Bolognese sauce until all of the pasta is coated in the sauce then serve with another scoop of sauce atop and a sprinkling of grated Parmesan.
Recipe provided by Grossi Florentino Restaurant, Grill & Cellar Bar