Name: Spaghetti bolognaise
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 45.00 ml fresh chillies 573; 1.00 onion finely chopped; 3.00 garlic cloves, finely chopped; 2.00 carrots grated; 1.00 kg beef mince; 6.00 bay leaves; 15.00 ml dried oregano; 5.00 ml salt and freshly ground black pepper to taste; 80.00 g tomato purée; 400.00 g tinned tomatoes chopped; 500.00 g pasta uncooked; 100.00 g parmesan cheese or cheddar cheese, grated

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Ingredients (12)

45.00 ml	fresh chillies — 573
1.00	onion — finely chopped
3.00	garlic — cloves, finely chopped
2.00	carrots — grated
1.00 kg	beef — mince
6.00	bay leaves
15.00 ml	dried oregano
5.00 ml	salt and freshly ground black pepper — to taste
80.00 g	tomato purée
400.00 g	tinned tomatoes — chopped
500.00 g	pasta — uncooked
100.00 g	parmesan cheese — or cheddar cheese, grated

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Method:

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.