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.
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