Spaghetti bolognaise

Recipe from: 11/1/2006 12:00:00 AM
spaghetti

Ingredients 12
Servings 6
Time 20

Ingredients

  • 45
    ml
    olive oil
  • 1
    large onion, finely chopped
  • 3
    garlic cloves, finely chopped
  • 2
    carrots, grated
  • 1
    kg
    beef mince (not too lean)
  • 6
    bay leaves
  • 15
    ml
    dried origanum
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 80
    g
    tomato purée
  • 400
    g
    tins chopped tomatoes
  • 500
    g
    uncooked pasta
  • 100
    g
    Parmesan or Cheddar cheese, grated
 

Method

60
 
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.

 

Read more on: starch  |  sauté
 

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