Ingredients
500g Traditional Minced Beef
15ml spoon olive oil
1 onion, finely chopped
180g carrots, finely diced
2 sticks celery, finely diced
1 clove garlic, finely crushed
2 tins chopped tomatoes
large squirt tomato puree
1 beef stock cube in 1 cup water
1 cup red wine
2 bay leaves
400g dried pasta - rigatoni or spaghetti
2 x 15ml spoons fresh basil leaves, torn
2 x 15ml spoons grated parmesan


Method
Heat the oil to the medium-size saucepan over a moderate heat, and brown the minced beef.

Add the garlic, onion, carrot and celery, and cook until the vegetables are softened, but not browned - approximately 15 minutes.

Add the chopped tomatoes, puree, beef stock, red wine and bay leaves, stirring continually.

Reduce the heat and cook until the carrots and celery are soft to the bite - around 1 ½ - 2 hours.

From time to time stir the sauce and mash with a potato masher to break up the meat and tomatoes for an even richer flavour.

Cook the pasta in a saucepan of salted boiling water according to the pack instructions. Drain and serve with the bolognese sauce, bay leaves removed, and garnished with torn basil leaves and parmesan cheese.

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