|300g||Cook Italia Spaghetti|
|1 tablespoon||Olive Oil|
|1||Medium Onion, finely diced|
|1||Medium Carrot, finely diced|
|1 stick||Celery, finely diced|
|2 cans||Cook Italia Chopped Tomatoes|
|1 tablespoon||Cook Italia Tomato Purée|
|A pinch||Salt and Black Pepper|
|A good sprinkling||Cook Italia Grated Italian Cheese|
Optional Basil: half a teaspoon of dried basil, or a good handful of fresh. (Many recipes say no herbs, but if you like them, add them in!)
First, make the Bolognese:
Warm the Olive Oil in a pan on a medium heat, then add the onion, carrot and celery, and cook, stirring occasionally, for about 10 minutes until softened but not burnt.
Crumble the minced beef into the pan, and stir to brown the meat. Season and cook for a further 5 minutes.
Add the Chopped Tomatoes, Tomato Purée and a pinch of salt and pepper, and dried basil if using, then turn the heat down and cover the pan, and cook on a low heat so that it’s bubbling gently. Let it simmer for 30 minutes, stirring occasionally. Add a little water if it looks too dry, and leave to simmer for another few minutes whilst you cook the pasta.
Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to12 minutes. When the Pasta is how you like it – ‘al dente’, or slightly softer – drain the Pasta.
Now, choose either:
The Italian way: add the sauce to the hot, drained Pasta, mix them together then serve.
The British way: put the hot, drained Pasta onto the plate then top with a generous serving of sauce on top. If using fresh basil, discard the stalks and tear up the leaves to scatter them on top.
Sprinkle with Grated Italian Cheese for the truly Italian touch.