Cooking Instructions
1.
Heat a splash of olive oil in a large saucepan over a medium heat. Add the
mince (1 pack)
and cook for 3-4 minutes, until browned, then remove from the pan and set aside.
2.
Add the
carrot (1)
,
onion (1)
and
celery (2 stalks)
to the pan and cook for 10 minutes, stirring occasionally, until softened.
3.
Mix in the
garlic (6 cloves)
and cook for 2 minutes. Add the
tomato purée (25 g)
and
oregano (2 g)
, then cook for another minute. Tip in the
mushrooms (300 g)
and cook for a further 5 minutes before adding the tinned
tomatoes (2 tins)
, 500 ml water and the
beef stock pot (1 pouch)
along with the cooked mince. Bring to a simmer, then leave to cook over a low-medium heat for around 1 hour, until reduced.
4.
Meanwhile, cook the
pasta (300 g)
according to the pack instructions. Divide between 4 serving dishes and serve with the bolognese sauce and the
cheese (40 g)
on top.