|500 g||pasta — fettuccine|
|500 g||lamb mince|
|1||onion — finely chopped|
|3||carrots — finely chopped|
|2||celery stalks — finely chopped|
|3 cloves||garlic — cloves, crushed|
|1||tinned tomatoes — chopped|
|1||tomato paste — small tin|
|1 tsp||fresh oregano — finely chopped|
|1.5 cup||mixed vegetables — for your choice|
|salt and freshly ground black pepper|
In large saucepan, fry the onion, carrots, celery and garlic in a few tablespoons of oil until slightly golden.
Add the mince and fry until the mince is browned.
Add the tomatoes, sugar, water, herbs and vegetables.
Cover and allow to simmer gently for about 15-20 minutes.
If the sauce seems too thin, remove the lid, crank up the heat and allow the sauce to reduce slightly.
Cook the pasta in plenty of salted water until al dente.
Serve the cooked pasta topped with the bolognese and a good sprinkling of grated cheese.
Recipe reprinted with permission of Simply Delicious.