Matt’s ’Special’ Spag Bolognese

Cook Time 45 minutes

Servings 4


2 tbsp olive oil
600g beef mince
200g salami, finely chopped
1 onion, finely diced
4 cloves of garlic, finely chopped
1 chilli, finely chopped
1 tsp dried oregano
1 carrot, finely chopped
2 celery stalks finely chopped
1 red capsicum, finely chopped
200g button mushrooms, finely chopped
1 cup of red wine
3 cans of Ardmona chopped tomatoes
½ cup kalamata olive, pitted, halved
Salt and pepper
1 handful of basil leaves, torn
375 penne pasta
Parmesan to serve


In a large sauté pan add half the oil and sauté the meat until golden brown.

In another pan, sweat the salami, onion, garlic, chilli, oregano, carrot, celery and mushrooms. Cook for 10 minutes until softened.

Add the vegetable to the meat and season with salt and pepper. Add the red wine and reduce by half. Then add the tomatoes and olives and cook with the lid on for 45-60 minutes or until rich and fragrant. Add the basil at the very last minute.

Cook pasta to packet instructions and then strain. Add to the sauce and toss. Serve with Parmesan.


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