Spaghetti Bolognese

Serves 4-6


Ingredients:

¼ cup (7g) parsley sprigs
2 tbsp olive oil
2 cloves garlic, crushed
1 large onion, chopped
1 medium carrot, chopped
1 celery stick, chopped
500g beef mince
2 cups (500ml) beef stock
1½ cups (375ml) red wine
2 x 425g cans crushed tomatoes
1 tsp sugar
salt and pepper
500g spaghetti
2 tbsp finely grated Parmesan cheese, to serve


Method:

1. Chop the parsley very finely and set aside. Heat the oil in a large deep pan. Add the garlic, onion, carrot and celery. Cook, stirring, for 5 minutes over low heat until the vegetables are golden.
2. Increase the heat, add the mince and brown well, stirring and breaking up any lumps with a fork as it cooks. Add the stock, wine, undrained crushed tomatoes, sugar and chopped parsley.
3. Bring the mixture to the boil, reduce the heat and simmer, uncovered, for about 1½ hours, stirring occasionally. Season to taste.
4. While the sauce is cooking and shortly before serving time, add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, and then place in warm serving bowls. Pour the sauce over the top of the pasta, then sprinkle with the Parmesan cheese.

Note: This famous and much-loved sauce came originally from the city of Bologna. It is delicious with many types of pasta -- try it with your favourite noodles or as one of the layers in a lasagne.