Spaghetti bolognaise

• Serves 6

• Preparation time:

• Cooking time:

Ingredients

600g minced beef
2 tbsp extra virgin olive oil
1 medium brown onion, finely chopped
1 carrot, finely diced
4 garlic cloves, crushed
1x 410g tin whole tomatoes, crushed
½ cup tomato paste
½ cup dry red wine
½ cup beef stock
1 tsp sugar
2 tbsp finely shredded fresh basil
1 tbsp chopped oregano
1 tbsp chopped thyme
500g pack spaghetti
Cracked black pepper
5 tbsp shaved or grated parmesan

Method

Place the minced beef in a large non-stick frypan and fry off until lightly browned. Place in a colander to drain off the fat.

Add the olive oil to the pan and fry the onion, carrot and garlic, over medium heat, stirring, until the onion is soft.

Return the mince to the pan, stirring constantly over high heat until well browned. Add the crushed tomato, tomato paste, red wine, stock and sugar. Bring to a boil, reduce heat then simmer over low heat, covered, for about 30 minutes or until the mince is tender and the mixture has thickened slightly. Stir through the herbs.

Meanwhile, cook the pasta in a large saucepan of boiling salted water, uncovered, until just tender. Drain, drizzle with some of the olive oil, season to taste and toss.

Serve sauce spooned over pasta with grated parmesan on the side.

Serve with a large green salad.

Notes

By Luke Mangan