Ingredients (12)
- 2 tbsp extra virgin olive oil
- 1 small fennel bulb, finely chopped, fronds reserved
- 1 large carrot, peeled, finely chopped
- 500g pork and veal mince
- 185ml (3/4 cup) red wine
- 70g (1/4 cup) tomato paste
- 400g can cherry tomatoes
- 2 fresh or dried bay leaves
- 55g (1/3 cup) pitted Sicilian olives, chopped
- 1/3 cup coarsely chopped fresh continental parsley
- Gluten-free spaghetti, cooked, to serve (see note)
- Parmesan or pecorino to serve, optional (see note)
Method
- Step 1 Heat the oil in a large saucepan over high heat. Add the fennel and carrot. Reduce heat to low and cook, stirring often, for 10 minutes or until vegetables have softened.
- Step 2 Increase the heat to high. Add the mince to the saucepan and cook, breaking up with a wooden spoon, for 5 minutes or until the mince changes colour. Add the wine and cook, stirring, for 2 minutes or until reduced. Add the tomato paste and stir to coat. Add the tomatoes, bay leaves and 185ml (3/4 cup) water. Reduce heat to low. Simmer, stirring occasionally, for 1hour 15 minutes or until the mixture is very thick. Season.
- Step 3 Finely chop about 1/3 cup of the reserved fennel fronds. Combine with the olives and parsley.
- Step 4 Serve with spaghetti and olive mixture.