Tagliatelle Bolognese

1 recipe serves 2 people

Ingredients

• * 2 tsp olive oil
• * ½ onion, peel off outer leaves, finely dice
• * ½ celery stalk, string, finely dice
• * 1 carrot, peel, finely dice
• * 3 garlic cloves, finely chopped
• * 150 g minced lean beef
• * 50 g minced pork
• * 125 ml beef stock, hot
• * 400 g can whole peeled tomatoes
• * 1 tlb tomato paste
• * 1 thyme sprig
• * 10 g fresh basil, roughly chopped (reserve some small, whole leaves for garnish)
• * 100 g parmesan cheese, shaved
• * 120 g tagliatelle + 1 tsp oil

Instructions

1) Finely dice the onion, celery and carrot.

2) Peel, crush and finely chop the garlic. Remove thyme leaves from stalk.

3) Heat a sauté pan over medium heat. Add the oil and heat for 1 minute.

4) Add the onion and sauté for approximately 3 minutes until tender.

5) Add the carrot, celery, garlic and thyme and sauté for approximately 10 minutes until tender (stir with wooden spoon).

6) Add the beef and pork and cook for 5 minutes until no longer pink (break up lumps with wooden spoon).

7) Add the tomatoes, tomato paste and stock. Simmer (lid off) for 35 minutes or until sauce thickens. Stir occasionally.

8) Chop basil and add to sauce (reserve whole leaves for garnish).

9) Cook tagliatelle as per instructions on package, drain, drizzle with 1 tsp oil (to make it easier to plate) and place on serving plate. Top with sauce, cheese and garnish with basil.

*¾ fill a large saucepan with water. Put saucepan lid on. Heat over a large burner on high until the water boils. Remove the lid and add the tagliatelle. While cooking, occasionally separate pasta with tongs. Boil (lid off) for 12 minutes (depending on brand of pasta), drain in a colander. Do not rinse.