Neil HuntingtonPasta Bolognese
An easy win for a week day meal and can be made in its simplest form or we can add a dash of this and that to create a little something special. The thing that makes this bolognese super-smashing-great, is the grated carrot and onion (fantastic for when chopping becomes boring or a chore).
The fantastic thing about this is how you can change over an ingredient or two to make it your own.
Ingredients
500g mince beef
2 tbsps olive oil
2 medium size onions
2 carrots
3 cloves of garlic, finely chopped
1 can of tomatoes/passata
1 tbsp tomato puree
1-2 tsps Italian herbs
Pasta of your choice, but traditional spaghetti or fusilli is nice
salt and pepper to taste
To make it a little more special
2 tsps Worcestershire sauce
1 tbsp tomato ketchup
1 tbsp brown sauce
a splash of tabasco sauce
chopped fresh basil
Parmesan cheese (grated) or grated cheddar .... or both!
Method
On a medium heat fry the carrot and onion in a large pan until softened, add the chopped garlic and continue to cook for 2 or so minutes. Add the mince beef and make sure to break the beef up until it has crumbled in with the carrots and onion, cooking the beef all the way through. Add the tomato puree and cook out for a further 2 minutes. Add the tomatoes and about 150 mls of water at this point to allow the ingredients to infuse in the cooking sauce. Cook on a medium heat for about 15 minutes stirring the sauce frequently.
As this is cooking, bring a pan of water to the boil and add salt. Cook your pasta according to the timings on the packet which will allow you time to add the finishing touches to your dish. This is your opportunity to add the special ingredients of your choice except the cheeses, and stir them all in, continue to cook the bolognese sauce on a low to medium heat until your pasta is fully cooked. Turn the heat off of the bolognese and drain the pasta.
Serve with a little extra fresh basil, the cheese/s and if you are feeling extra hungry serve with garlic bread. Viola!