Chef Peter Evans says his mum makes the best spag bol.
Heat the oil.
Add in onions and garlic and sauté until soft and colourless.
Add the mince and brown for three to four minutes.
Add in the oregano and wine and reduce until almost evaporated.
Add in the tomato paste and sauces, and
Cook for one minute.
Add in the soup (Mum's secret ingredient!), chicken stock,
A touch of salt and a good crack of black pepper.
Optional – silver beet, mushrooms, zucchini (this is
What Mum likes to add
To the sauce to make it a bit healthier and interesting)
Simmer for half an hour, adding more stock if needed. Add lots of parsley and toss through
Sprinkle with grated Parmesan and enjoy with the rest of the Shiraz!
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