250 g Minced Beef ½ large Chopped Onion ½ large Grated carrot 1 Finely chopped celery stick 2 cloves Garlic (crushed & chopped) Handful Fresh chopped basil 3 Sliced chestnut mushrooms tablespoon Tomato puree 1 tin Chopped tomatoes 1 Beef stock cube ½ glass Red wine (optional) To taste Freshly ground black pepper
170g Dried spaghetti Splash Sea Salt Drizzle Olive Oil
· Prepare all your vegetables (Finely chopped). · Add the olive oil to a pan of a suitable size to contain all your ingredients. · Heat the oil over a high heat. · Add the beef & onion and stir and brown. · Turn the heat to medium and add all the other vegetables. · Add some freshly ground black pepper. · Cook for 5 minutes stirring to avoid ingredients sticking. · Stir in your tomato puree. · Cook for 1 minute. · Add the tinned chopped tomatoes, beef stock cube and optional wine. Stir occasionally and cook for 15 minutes · Meanwhile place a pan of water on to the stove to cook your pasta. · Add some sea salt and a drizzle of olive oil to the water. · Bring to the boil. · Add your pasta to the boiling water and cook for about 10 to 12 minutes. · Drain the pasta through a colander. · Heat a little of olive oil to your now empty pan add some freshly ground black pepper to taste and add the drained spaghetti and stir. · Taste your Bolognese and add seasoning if necessary. · Serve the pasta in a bowl and top with you Bolognese sauce and fresh shavings of parmasan cheese.
