| Servings | serves |
Ingredients
- 2 tablespoons Olive Oil
- 500 grams Beef Mince
- 1 Brown Onion chopped
- 3 cloves Garlic Cloves crushed
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Tomato Paste
- 1 cup Beef Stock 250ml
- 4 sprigs Oregano Leaves picked
- 400 grams Tomato Puree
- 400 grams Spaghetti
- Parmesan Cheese Finely grated to serve
Ingredients
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Instructions
- Heat 1 teaspoon of oil in a large non-stick frying pan over high heat. Add the mince and cook for 8-10 minutes or until browned.
- Remove from pan and set aside. Add the remaining oil to pan with the onion and garlic and cook for 1-2 minutes. Return the mince to the pan, add the vinegar and tomato paste and cook, stirring, for 1 minute. Add the stock and oregano and cook for a further 1 minute. Stir through the tomato puree.
- Reduce heat to low, cover and cook for 15 minutes or until thickened.
- While the sauce is cooking, cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and return to the pan. Top pasta with Bolognese and parmesan to serve.
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