A loved favourite! Try penne instead of spaghetti for a different texture and experience.
- 2 tbsp Oliana olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 400g lean beef mince
- 250g pork mince
- 1/4 cup tomato paste
- 1/2 cup beef stock
- 2 x 400g cans whole peeled tomatoes, finely chopped
- 1/2 tsp white sugar
- 400g Oliana penne pasta
- grated parmesan cheese, to serve
Heat oil in a deep frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until tender. Increase heat to high. Add beef and pork mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Stir in tomato paste and cook for 1 minute.
Add stock, tomatoes with juice and sugar to pan. Stir to combine. Reduce heat to medium-high. Bring to the boil. Cook, uncovered, for 5 minutes. Reduce heat to low. Simmer, covered, for 1 hour. Increase heat to medium and boil gently, uncovered, for 10 minutes or until bolognese is thick.
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
Spoon pasta into bowls. Spoon over bolognaise sauce, top with parmesan and serve.