Family and Kids

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, grated
  • 1 courgette, grated
  • 500 g (1 lb) lean beef mince
  • 2 tablespoons plain flour
  • 2 tablespoons tomato purée
  • 600 ml (1 pint) rich beef stock
  • 200 g (7 oz) can chopped tomatoes
  • 250 g (8 oz) spaghetti or linguine
  • freshly grated Parmesan cheese, to serve

Heat 1 tablespoon of the oil in a large, heavy-based saucepan and cook the onion, carrots and courgette over a moderate heat for 5–6 minutes, stirring occasionally until soft. Remove the vegetables from the pan and set aside.

Add the mince to the pan and cook over a high heat for 4–5 minutes, stirring frequently until browned all over. Return the vegetables to the pan, add the flour and stir well to coat lightly. Add the tomato purée to the beef stock and stir well, then add the stock to the meat along with the chopped tomatoes. Bring to the boil, then reduce the heat, cover with a lid and simmer for 20 minutes.

Meanwhile, cook the pasta for 8–10 minutes or according to packet instructions until tender. Drain and toss with the remaining oil. Arrange the pasta in warmed serving bowls and pile the bolognaise sauce on top. Sprinkle with the Parmesan.

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