Spaghetti Bolognaise

Ingredients

1 tsp olive oil

1 large onion, finely chopped

3 cloves garlic, crushed

1 stick celery, diced

1 carrot, diced

1 lb 2 oz (500g) lean ground beef (minced)

1 tbs chopped oregano

1 cup (9 fl oz/250 ml) red wine

2 cups (17 fl oz/500 ml) beef stock

2 tbs tomato past (puree)

2 14oz (400g) cans chopped tomatoes

12 oz (350g) spaghetti

Directions

Heat the olive oil in a large, non-stick saucepan over medium heat. Add the onion and cook for 2-3 minutes or until softened. Add the meat and cook over a high heat for 5 minutes or until cooked, breaking up any lumps with the back of a spoon. Add the oregano and wine and cook for 3-4 minutes, or until almost all the liquid has evaporated. Add the stock, tomato paste and tomatoes and season.
Reduce the heat to low and simmer, covered, for 1.5 hours, stirring occasionally to prevent it from catching on the bottom. If the sauce is too thin, remove the lid and simmer until reduced and thickened.
Cook the pasta in a large saucepan of boiling salted water for 10 minutes, or until tender. Drain and toss through the bolognaise sauce.

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