The Classic Bolognaise & Garlic Bread

The Classic Bolognaise & Garlic Bread

Prep and cook time: 3 hours 20 minutes

Serves 4-6


2 tbsp David Jones Extra Virgin Olive Oil
3 rashers smoked bacon or flat pancetta, cut into lardons
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 celery stalks, finely chopped
2 bay leaves
4 thyme sprigs
1kg pork mince
1½ cups (375ml) milk
1 cup (250ml) red wine
2 x 400g tins cherry tomatoes
400g passata
500g David Jones spaghetti
Parmesan cheese, to serve


1. Preheat the oven to 160°C (140°C fan-forced). Heat the oil in a large heavy-based saucepan over medium heat. Add the bacon, onion, carrot, celery, bay leaves
and thyme and cook for 7-9 minutes or until softened. Add the mince and cook for a further 15 minutes or until most of the liquid has evaporated.

2. Pour in the milk and cook for 13-15 minutes or until completely evaporated.

3. Add the wine and cook for a further 5 minutes until partially reduced.

4. Add the tomatoes and passata and bring to the boil. Cover, transfer to the oven and cook for 2 hours or until the sauce is thickened and the mince is tender. Season with salt and pepper.

5. Cook the pasta in a large saucepan of salted boiling water as per packet instructions. To serve, coat pasta in the bolognaise sauce and top with freshly grated parmesan.

Next-level Garlic Bread

Garlic Bread

Prep and cook time: 1 hour 25 minutes

Makes 12


1 bulb garlic
1 bunch marjoram
150g butter, softened
12 small rustic bread rolls

For the roasted tomatoes

750g mixed cherry tomatoes
2 tbsp David Jones Extra Virgin Olive Oil
2 tbsp David Jones White Condiment
2 sprigs rosemary
2 sprigs marjoram
1/4 cup basil leaves


1. Preheat the oven to 180°C (160°C fan-forced). Remove 2 cloves of garlic from the bulb and set aside. Wrap the remaining bulb in foil and roast for 1 hour or until softened and caramelised.

2. Allow to cool completely.

3. Increase temperature to 200°C (180°C fan-forced). Squeeze the roasted garlic into a bowl. Finely chop half the marjoram leaves and add to roasted garlic along with butter, salt and pepper. Crush the reserved fresh garlic into the bowl and mix well to combine.

4. Using a small sharp knife, make incisions into the tops of each bread roll and spread with the butter mixture. Add the remaining marjoram sprigs and transfer to a lined baking tray.

5. To make the roasted tomatoes, combine all the ingredients in a small baking dish and season with salt and pepper.

6. Bake the rolls and tomatoes for 10 minutes or until the rolls are golden and tomatoes have just collapsed. Serve immediately.

Check out this Warm Roast Pumpkin and Seared Beef Salad as well