A warm and welcoming pasta sauce that’s beautifully rich with a hearty, native flavour owing to the pungency of our Native Thyme. Easy to make…. And even easier to eat!
500g beef mince
2 onions, finely chopped 2 carrots, grated
2 sticks celery, thinly sliced 3-4 cloves garlic, crushed 200g mushrooms
250ml red wine
3tbsp wholegrain mustard
1/4 cup loosely packed native thyme leaves
1 splash of olive oil
‘Cracked pepper and sea salt
spelt spaghetti, to serve
Heat olive oil in a large frypan over a medium heat.
Saute’ the garlic, onion, celery and carrots until the onions are soft and clear.
Turn the heat up to high and toss in the beef mince, using a wooden spoon to break up the mince as it browns.
Add the mushrooms to the pan and stir to combine.
Pour the red wine into the frypan, and let it come to the boil. Add the passata and mustard, and stir well, Chop the native thyme leaves and stir into the sauce.
Turn the heat down to low and simmer for 45 minutes.
In the meantime, cook the spelt spaghetti according to the directions on the packet. Serve together.
Recipe by: Danielle Quarmby (Daughter of Mike and Gayle Quarmby, founders of Outback Pride)