Ingredients
1kg Ground Beef 30g Basil 200g Tomato Paste 2 Diced Onions 2 Grated Carrots 2 Beef Stock Pots 2 Sticks Diced Celery 3 Tins Chopped Tomatoes 2 tbs Dried Oregano Salt and Pepper 6 Cloves Garlic Finely Diced 150ml Vegetable Oil
Method
Add half of the cooking oil to a pan and add the ground beef, cook and break down the beef until it is brown and any water from the beef has evaporated then remove from the pan. Add the other half of the vegetable oil to the pan then add the onions, garlic, celery and carrot and cook until the vegetables have softened, once this is done add the beef back to the pan. Stir the beef and vegetables together then add the tomato paste and cook this out for 5 minutes, then add the chopped tomatoes, stock pots and dried oregano, let this cook for 40 minutes on a low heat. After 40 minutes finely chop the basil and add to the Bolognese. Season to taste.
Steve’s Top Tip
Add 2 tbs of tomato ketchup to the Bolognese at the end to add a rich, sweet flavour.