Pasta Bolognese

• servings: 6 servings
• active time: 30 minutes
• total time: 2 hours

Ingredients

2 medium onions, finely chopped

2 carrots, trimmed and finely chopped

2 celery sticks, finely chopped

2 garlic cloves finely chopped

500g beef mince

2 x 400g tins plum tomatoes

small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish

1 tsp dried oregano

2 fresh bay leaves

2-3 sprigs rosemary leaves picked and finely chopped

2 tbsp tomato purée

1 beef stock cube

125ml red wine or red wine stock

6 cherry tomatoes sliced in half

400g conchiglie pasta

75g Parmesan (optional)

Serve with:

Crusty bread

Grated cheese

Garlic Italian herb mix

Directions

Put a large saucepan on a medium heat and add olive oil.

Reduce the heat and add the onions, carrots, celery sticks, garlic cloves and the leaves from the rosemary sprigs, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over.

Add the plum tomatoes, the finely chopped basil leaves, dried oregano, bay leaves, tomato purée, beef stock cube, red wine and halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.

15 minutes before it’s done, start cooking the pasta and (if using) add grated Parmesan to the bolognese just before serving.

Serve with more cheese, the remaining basil leaves and crusty bread.