Fettuccine Bolognese

A lovely lady once told me that my basil would grow another plant if I put a cutting in water. So I did just that. One of my many uses for the abundance of green leaves.

INGREDIENTS

• 120g dried fettuccine pasta

• 200g lean beef mince

• 200g passata

• 1 whole tomato, finely chopped

• 1/2 tsp powdered beef stock

• ½ brown onion, finely diced

• 2 cloves of garlic, sliced

• 1 tsp dried oregano

• 50g edam cheese

• 20g parmesan cheese

• 1 Tbsp olive oil

Serves two.

METHOD

1. Heat a pot of water over medium heat. Season generously with salt and bring to the boil.

2. Heat a shallow/fry pan over high heat and mince to the pan. Brown on one side before turning and breaking up. Cook for a further 2-3 minutes then remove the mince from the pan.

3. Put the pan back on the heat and add 1 Tbsp olive oil to the pan.

4. Add the onion and garlic and cook for 3-5mins or until the onion starts to soften.

5. Add the chopped tomato and cook for a further 3mins.

6. Add the passata to the pan and mix thoroughly.

7. Then add the mince to the sauce and stir to combine.

8. Season with the beef stock and dried oregano.

9. Reduce the heat to low-medium and simmer for 15-20mins. Adding water as/if needed to keep the mince from drying up.

10. Meanwhile, cook the pasta in the boiling water as per the packet instructions. Remove from the heat and drain, reserving some of the pasta water.

11. Grate the cheese into the mince and stir through.

12. Add the pasta to the pan and mix through.

    add pasta water as need to help combine everything together.

13. To serve, divide between bowls and grate over 10g of parmesan cheese on each bowl.

Nutritional Information: Per serve 

Energy: 540kcal

Protein: 35g

Fat: 16g

Carbohydrates: 53g