Australia's favourite dinner, done Fast Ed style. The hint of milk adds richness, while the unexpected soy sauce is the secret ingredient that makes tomatoes unforgettable!
- 3 rashers fatty bacon, finely diced
- 1 cup finely chopped mixed vegetables (onion, carrot, leek, celery)
- 1 bunch oregano leaves
- 5 cloves garlic, crushed
- 2 Tbsp olive oil
- 250g beef mince
- 250g pork mince
- 1 cup red wine
- ½ cup milk
- 400g tin whole peeled tomatoes
- pinch brown sugar
- 2 Tbsp soy sauce
- 500g spaghetti
- parmesan and basil leaves to serve
1 Saute the bacon, vegetable, oregano and garlic in the olive oil in a large pot over a medium heat for 5 minutes or until just softened.
2 Add the minces and turn up the heat to high. Continue cooking and whisk well to break up the meat. Once the meat is all cooked and the juices have nearly evaporated, add the wine and cook for 1 minute. Then add the milk, tomatoes, sugar and soy. Transfer to a crock pot (slow-cooker) and cook for at least eight hours, stirring occasionally. If the mixture becomes too dry, add a little water as needed.
3 Cook the spaghetti in a large pot of rapidly boiling salted water (no oil) and stir often while cooking. Once al dente, toss through the sauce. Serve with a generous amount of grated parmesan and chopped basil.