A delicious bolognaise sauce, full of goodness and a few secret ingredients.
|2 Tbsp||Olive oil|
|2 rashers||Rindless bacon, Finely chopped|
|3||Garlic cloves, Chopped finely|
|1||Carrot, Chopped finely|
|1 handful||Spinach, Chopped finely|
|1 tin||Crushed tomatoes|
|1 cup||Beef stock|
|3 Tbsp||Brown sugar|
|3 Tbsp||Tomato paste|
|1 Tbsp||Ground ginger|
|1 handful||Fresh basil|
|¼ cup||Red wine|
|1 handful||Shaved parmesan|
- In a large frying pan or wok, fry onion, bacon and garlic in olive oil, until onion becomes translucent. Then add carrot and spinach and fry for a further minute or two. Next add mince and break up with a fork until browned all over.
- Add 400g tin of crushed tomatoes (you can also use a tin of whole cherry tomatoes), beef stock, brown sugar, tomato paste, ground ginger, fresh basil and red wine. Combine well. Let simmer for 20-30 minutes.
- While your bolognaise is cooking, cook your pasta for 12-13 minutes. You can use any, but I use fettuccine. Serve pasta with bolognaise sauce on top, with some fresh basil leaves and shaved parmesan cheese. Fabulisimo!