Heat oil in a large pan over medium heat. Place onion, carrot and celery in the pan and cook, stirring for 3-4 minutes. Add the garlic and cook for a further minute.
Add mince to the pan and cook for 2-3 minutes, stirring continuously until the meat is cooked through. Add mushrooms and continue to cook for a further 2-3 minutes or until the mushrooms have softened.
Add the tomato paste to the pan. Stir to combine and allow to heat through before adding the tinned tomatoes, beef stock, bay leaves, rosemary and sugar.
Reduce the heat to low and simmer for 10-15 minutes or until the sauce has reduced slightly.
In the meantime, bring a large saucepan of salted water to the boil. Add spaghetti and cook for 8-10 minutes or until al dente. Strain and set aside.
Remove the bay leaf/rosemary from the sauce. Season to taste with salt and pepper.
Serve Bolognese with cooked spaghetti and top with parmesan cheese.
Ingredients
Directions
Heat oil in a large pan over medium heat. Place onion, carrot and celery in the pan and cook, stirring for 3-4 minutes. Add the garlic and cook for a further minute.
Add mince to the pan and cook for 2-3 minutes, stirring continuously until the meat is cooked through. Add mushrooms and continue to cook for a further 2-3 minutes or until the mushrooms have softened.
Add the tomato paste to the pan. Stir to combine and allow to heat through before adding the tinned tomatoes, beef stock, bay leaves, rosemary and sugar.
Reduce the heat to low and simmer for 10-15 minutes or until the sauce has reduced slightly.
In the meantime, bring a large saucepan of salted water to the boil. Add spaghetti and cook for 8-10 minutes or until al dente. Strain and set aside.
Remove the bay leaf/rosemary from the sauce. Season to taste with salt and pepper.
Serve Bolognese with cooked spaghetti and top with parmesan cheese.