Spaghetti Bolognese Recipe

Ingredients

200 grams Frozen carrots

400 grams Tin of Plum Tomatoes

10 milliliters Balsamic Vinegar

1/2 tablespoons Oregano dried

100 grams White Onion

400 grams Minced Beef

1 clove Garlic

300 grams Spaghetti

1 dash Olive oil

1 pinch salt and pepper

50 grams Parmesan cheese

1 sprig Fresh basil

Boil the frozen carrots until tender

Drain away water, add the tomatoes and balsamic vinegar

Break up the tomatoes and simmer for 10 minutes

For a smoother sauce blitz the sauce with a stick blender

Fry the diced onion and garlic in some olive oil until soft and golden

Remove the onion and garlic from the pan and set aside

Fry the minced beef until no moisture remains and the meat begins to caramelise

Recombine the onions and garlic and sauce and simmer.

Add the pasta to slightly salted water, until soft

add black pepper to the sauce 5 minutes from serving.

Serve combined with a sprinkle of grated parmesan, a few leaves of fresh basil