DAD'S SPAGHETTI BOLOGNESE
1 carrot
2 sticks celery
1 small onion
500g minced beef
1 jar/pack passata (or 1 tin tomatoes)
1 tbls tomato puree (or tomato ketchup)
2 tsps italian mixed herbs
Couple of pinches of salt and pepper
1 pack dried spaghetti
Olive oil
Parmesan cheese for serving
Grate the carrot and squeeze as much water out of it as possible
Chop celery and onion (chunky)
Put a large pan of water onto boil, add several pinches of salt
Heat a medium sized pan, add some olive oil then fry off the onion gently and then add the carrot and celery then fry off for a a minute or two
Add the mince to the pan, break it up and brown it off - turning it often.
When all browned off, add passata and puree. Stir well.
Simmer for a minute or two then add the herbs, salt and pepper. Stir well.
Cover bolognaise and simmer gently.
Once pasta water is boining freely, add dried pasta and let it continue to boil (uncovered preferably) in line with instructions on pack (usually 9-11 minutes). Do not over-cook.
When cooked, strain pasta (don't rinse) and add bolognaise. Mix together and then serve.
Sprinkle generously with parmesan (and perhaps some black pepper)
A good few splashes of worcestershire sauce adds a kick.
A tsp of chopped dried chillies also adds some kick
