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PrintBOLOGNAISE SAUCE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat Oil in a large deep pan.
- Add garlic, onion, carrot and celery. Cook for 5 minutes over low heat stir until golden.
- Increase heat; add mince, breaking it up with a fork as it cooks. Stir until well browned.
- Add stock, wine, un drained, crushed tomatoes, sugar and parsley.
- Bring to the boil; reduce heat and simmer uncovered for at least 1½ hours, stir it occasionally.
- Add salt and pepper. Before sauce has finished cooking, add pasta to a pan of rapidly boiling water; cook until just tender.
- Drain it well. Serve sauce over top of pasta. Sprinkle with parmesan cheese.
INGREDIENTS
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 stick celery, chopped
- 500 grams beef mince
- 400 ml beef stock
- 250 ml red wine
- 450 grams can tomatoes
- 1 teaspoon sugar
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 500 grams spaghetti or tagliatelle
- 2 tablespoons freshly grated parmesan cheese, for serving
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