Salami and Basil Bolognese
Salami and Basil Bolognese



  • 1 tbsp olive oil
  • 1 diced onion
  • 1 red capsicum, diced
  • 3 crushed garlic cloves
  • 750g beef mince
  • 5 tbsp tomato purée
  • 50ml balsamic vinegar
  • 2 x 400g tins of chopped tomatoes
  • 1 beef stock cube
  • 75g salami, roughly chopped
  • 450g spaghetti, grated parmesan, and lots of chopped basil to serve
  • Heat up the oil in a casserole and soften the onion and capsicum for a few mins, then stir in the garlic, cook for 1 min more, and add the mince. Cook until browned all over. Stir in the tomato purée, chopped tomatoes, balsamic vinegar and stock cube, and cook - stirring regularly - for 20 mins to thicken. Season well.
  • Add the chopped salami to the pan and cook for a few mins. Meanwhile, cook the spaghetti in boiling salted water until al dente, then drain and serve with the bolognese scattered with loads of basil and parmesan.
45 mins
4 serving

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