Fettuccine Bolognese

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SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 45 MINS

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Ingredients

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FOR THE BOLOGNESE

500G BEEF MINCED

1 TBSP OLIVE OIL

2 MEDIUM BROWN ONIONS, DICED

3 GARLIC CLOVES, MINCED

2 MEDIUM CARROTS, GRATED

3 CELERY STICKS, FINELY CHOPPED

2-3 SPRIGS ROSEMARY, LEAVES PICKED AND FINELY CHOPPED

FOR THE SAUCE

2 TINS DICED TOMATOES

SMALL PACK BASIL LEAVES PICKED, ROUGHLY CHOPPED

1 TBSP DRIED OREGANO

2 FRESH SAGE LEAVES

1 TBSP ITALIAN HERBS

1 BEEF STOCK CUBE

1 RED CHILLI, DESEEDED AND FINELY CHOPPED

1/2 CUP RED WINE

HANDFUL CHERRY TOMATOES, HALVED

TO SEASON AND SERVE

PACKET FETTUCINE BOLOGNESE

1 CUP GRATED PARMESAN

TORN BASIL LEAVES

FRESH LEMON WEDGES

CHILLI OIL **OPTIONAL

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Utensils

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GARLIC MINCER

STRAINER OR COLANDER

GRATER

SHARP KNIVES

MEDIUM SAUCEPAN

LARGE FRYPAN

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Method

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1. HEAT A FRY PAN OVER MEDIUM HEAT. ADD OLIVE OIL AND ALLOW TO HEAT. ADD ONIONS, CARROTS, GARLIC, CELERY AND ROSEMARY AND FRY FOR 10 MINS. STIR OCCASIONALLY UNTIL VEG SOFTENS

2. INCREASE HEAT AND ADD BEEF MINCE. COOK FOR 3-4 MINS EACH SIDE OR UNTIL MEAT IS BROWNED ALL OVER

3. ADD TINED TOMATOES, BASIL, OREGANO, SAGE LEAVES, TOMATO PUREE, BEEF STOCK CUBE, CHILLI, RED WINE AND CHERRY TOMATOES. BREAKING UP WITH A SPOON AND STIRRING

4. BRING TO THE BOIL AND REDUCE TO A GENTLE SIMMER. COVER WITH LID, COOK FOR 1 HOUR OR UNTIL YOU HAVE RICH, THICK SAUCE

5. ADD PARMESAN, TASTE SEASONING AND STIR

6. COOK PASTA ACCORDING TO PACKET INSTRUCTIONS AND STRAIN

7. DIVIDE PASTA BETWEEN BOWLS. TOP WITH SPOONFULS OF THE BOLOGNESE. ADD PICKED BASIL LEAVES TO PASTA, A SPRINKLE OF PARMESAN AND DRIZZLE OF CHILLI OIL - ENJOY !

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