1 small onion
1 celery stick
⅓ leek
3 tsp olive oil
200g beef mince
2 tsp salt
1 tsp pepper
2 tsp crushed garlic
1 tbs tomato paste
400g crushed tomatoes
½ cup beef stock or red wine
2 tsp mixed herbs
1 tsp sugar
200g pappardelle
½ cup grated parmesan cheese
Directions
Prep: Finely dice 1 onion, 1 stick of celery and ⅓ leek.
Bolognese: Heat a large pot to medium heat. Add 3 tsp olive oil. Add the beef mince, breaking it up, and season with 2 tsp salt & 1 tsp pepper. Cook for 2-3 minutes. Remove from the pot. Add the chopped vegetables to the pot and cook for 3-4 minutes. Add a splash of water to deglaze the bottom. Return the beef mince and add 2 tsp crushed garlic, 1 tbs tomato paste, 400g crushed tomatoes, ½ cup beef stock or red wine, 2 tsp mixed herbs and 1 tsp sugar. Mix, turn the heat to low, and let simmer for 30 minutes, stirring frequently. After the first 20 minutes, start the pasta.
Pasta: Bring a large pot of water to a boil. Cook pasta according to packet instructions.
Finish off: Drain the pasta, saving ¼ cup pasta water in case. Toss the pasta through the bolognese, adding pasta water if needed. Serve with grated parmesan cheese. Enjoy!
