60 ml oil
2 onions, peeled and chopped
1 cloves garlic, crushed
1 green peppers, trimmed and chopped
1 small bunch celery, chopped
1 carrot, grated
750g lean beef mince
2 tins tomatoes (400 g each)
120g each tomato paste
15ml sugar
15ml mixed herbs
200ml beef stock
salt and freshly ground black pepper
500g spaghetti, cooked according to the packet instructions
Parmesan cheese
small bunch of parsley, chopped
Method
- Heat the oil in a large frying pan, stir-fry the garlic, onions, green pepper, celery and carrot until soft.
- Add the mince and stir-fry until done but not brown (use a fork to break up lumps).
- Add the tinned tomato, tomato paste, sugar, mixed herbs, beef stock and salt and pepper.
- Bring to the boil and simmer for about an hour or until thick and fragrant.
- Serve the bolognaise on a bed of spaghetti and garnish with a little Parmesan cheese and a sprinkle of fresh parsley.
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