Publications
Prep Time: 20
Servings: 6
Cooking Time: 60
Ingredients
- 45.00ml - olive oil
- 1.00 - large onion, finely chopped
- 3.00 - garlic cloves, finely chopped
- 2.00 - carrots, grated
- 1.00kg - beef mince (not too lean)
- 6.00 - bay leaves
- 15.00ml - dried origanum
- 5.00ml - salt and freshly ground black pepper, to taste
- 80.00g - tomato purée
- 400.00g - tins chopped tomatoes
- 500.00g - uncooked pasta
- 100.00g - Parmesan or Cheddar cheese, grated
Method
Starch
1. Heat the olive oil in a large
saucepan and sauté the onion and
garlic until soft and glossy. Add
the carrots.
2. Add the mince, bay leaves and origanum and season to taste with salt and freshly ground black pepper. Stir the mince with a large fork until it is loose and crumbly.
3. Add the tomato purée and stir thoroughly. Add the chopped tomatoes and leave to simmer for an hour.
4. In the meantime cook the pasta until al dente. Serve a portion of pasta onto each plate with some of the bolognaise sauce on top. Sprinkle with Parmesan or Cheddar cheese.
