Ingredients
1 tbsp vegetable oil
50g onion, finely chopped
20g celery, chopped
1 small clove garlic, crushed
1 medium carrot (approx 85g), peeled and grated
100g lean minced beef
150ml passata
100ml unsalted stock or boiling water
¼ tsp fresh thyme leaves or a pinch of dried thyme
3 tbsp baby pasta shapes
Method
- Heat the oil in a saucepan and sauté the onion and celery over a low heat for about 5 minutes, stirring occasionally until softened.
- Add the garlic and cook for 1 minute. Add the grated carrot and sauté for 4 minutes.
- In a separate pan, dry fry the minced beef until browned, stirring occasionally.
- Add to the onion and carrot. Pour over the tomato sauce, boiling water or stock and add the thyme.
- Cover and cook over a low heat for about 12 minutes.
- Remove from the pan and pulse for a second or two in a blender to make a smoother texture.
- Meanwhile, cook the baby pasta according to the packet instructions.
- Drain and mix with the Bolognese sauce.
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