Serves 4, prep time 15 minutes, cooking time 45 minutes
INGREDIENTS
2 tbsp of olive oil
2 red onions chopped
2 garlic cloves chopped
Salt & pepper
500g of minced beef
2 beef stock cubes
1 can of chopped tomatoes
2 tbsp of tomato purée
1 tbsp of Worcestershire sauce
2 tsp of dried oregano
1 tbsp of brown sauce
TO SERVE
250g of cooked tagliatelle
1 tbsp of olive oil
5-6 sliced fresh basil leaves
Parmesan cheese
METHOD
Cook the tagliatelle as per pack instructions.
Drain, coat with olive oil, cover and keep warm to one side.
Heat the oil in a pan and saute the onions and garlic.
Add the beef to the pan, cook until browned.
Add the stock cubes and simmer for five minutes.
Next, add the chopped tomatoes, tomato puree, Worcestershire sauce, oregano and brown sauce. Simmer for a further 30 minutes.
To serve, using a carving fork roll the tagliatelli onto the fork and place on the serving plates and top with a drizzle of olive oil and sliced basil.
Serve the bolognese in small bowls topped with basil leaves.