1960s recipe: Spaghetti bolognese

The '60s were a time when women realised what fun there was to be had in the kitchen. We were experimenting with new tastes and textures. We discovered soufflés. And along came the silly garlic crusher, and the prawn cocktail was turning heads!

INGREDIENTS

2 tablespoons olive oil
2 bacon rashers, trimmed, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
100g buttons mushrooms, finely chopped
1 small carrot, peeled, finely chopped
1 stalk celery, trimmed, finely chopped
500g beef mince
700g jar tomato passata
½ cup red wine
2 tablespoons tomato paste
2 teaspoons sugar
1 bay leaf
1 tablespoon chopped parsley
375g spaghetti
Chopped fresh parsley, grated parmesan cheese, to serve

METHOD

Heat oil in a large frying pan on high. Sauté bacon, onion and garlic for 2-3 minutes, until onion is tender. Mix in mushrooms, carrot and celery and sauté for 2-3 minutes more. Add mince and cook for 4-5 minutes, until browned, breaking up lumps with the back of a spoon.
Stir in passata, wine, tomato paste, sugar and bay leaf. Simmer for 10-15 minutes, until thickened. Stir parsley through and season to taste.
Meanwhile, cook spaghetti in a large saucepan of boiling, salted water for 8-10 minutes, following packet instructions. Drain well. Serve spaghetti with sauce, sprinkled with parsley and accompanied with parmesan cheese.

For more of our blast-from-the-past recipes, see this week's 60th anniversary issue of Woman's Day (on sale August 18).

A special part of your Day

Woman's Day turns 60!

This month, the Day celebrates its diamond anniversary. We take a decade-by-decade look at our favourite celebs, big news, staff stories and much more! And don't miss our mammoth 60th birthday celebrations in the mag and right here on the Woman's Day website!

MESSENGER