Ingredients:
Makes approx 10 Servings
1 1/2 Tbsp Olive Oil
900g Beef Mince
150ml Dry Red Wine-add an extra 150ml Beef Stock/water if not using wine
450ml Beef Stock, made from Knorr gel tablet
2 Large Onions, peeled and finely chopped
2 Carrots, peeled and finely chopped
2 Celery Sticks, finely chopped
2 Garlic Cloves, peeled and crushed
250g Closed Cup Mushrooms, chopped
2 Tins of 400g Chopped Tomatoes
2 Tbsp Tomato Puree
Good Shake of Dried Oregano
Salt and Black Pepper, to taste
150g Dried Fusili Pasta
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Preparation:
1. Heat oil on medium heat in large pan. Gently fry the onion, carrot, celery and garlic until softened - stir now and then to prevent sticking
2. Add mushrooms and fry for a couple of minutes until starting to soften
3. Add the mince, turn the heat up, and cook until meat is browned. Keep stirring and turning to prevent sticking
4. At this point drain all the excess fat from the pan that has been produced
5. Add the wine, stock, tomatoes, tomato puree, dried oregano and salt and pepper. Stir together and bring to boil
6. Cover, turn the heat right down and simmer gently for an hour or so, until meat is cooked through
7. Cook pasta as per pack instructions and serve with your bolognese sauce, grate parmesan over if required
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