Prep
0-15 mins
Cook
1 HR 30 MIN
Ingredients
1
Onion
1
Carrot
1
Stick of celery
2
Cloves of garlic
5
Chestnut mushrooms
-
A small handful of pancetta cubes
500 g
Beef mince
1 tbsp
Of tomato pure
400 g
Chopped tomatoes
200 ml
Beef stock
1 glass
Of red wine
4 tbsp
Of Lea & Perrins worcestershire sauce
350 g
Dried spaghetti pasta
-
A handful of parmesan, grated
-
A few sprigs of fresh basil, chopped
Instructions
Step 1
Heat olive oil in a saucepan over a medium heat and cook onions and garlic for 4-5 minutes. Increase heat to high and gradually add mince, cook until well browned
Step 2
Add beef stock, diced tomatoes and Fountain Spicy Red Sauce. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 ½ hours, stirring occasionally. Season with SAXA salt and pepper
Step 3
Cook spaghetti in boiling salted water until al dente and then drain. Serve pasta with bolognese mince and finish with parmesan cheese.