Hearty Fettuccine Beef Bolognese

Nutrition per serve

Ingredients

• 1pcs onion
• 1stalk celery
• 1pcs carrot
• 2clov garlic
• 300g lean beef mince
• 5g Italian seasoning
• 10g umami seasoning
• 400g diced tomatoes
• 300g fresh fettuccine pasta
• 25g parmesan
• 10ml olive oil
• 3ml sugar
• 3ml red or white wine vinegar

Method

1. Step 1 — Prep vegetables
   Bring a large saucepan of salted water to the boil for the pasta. Finely chop the onion and celery. Quarter the carrot lengthwise and thinly slice. Crush or finely chop the garlic.
2. Step 2 — Start bolognese
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Add the onion, celery and carrot, season with salt and cook, stirring regularly, for 3-4 mins until softened.
3. Step 3 — Brown beef mince
   Add the beef mince to the vegetables and cook, breaking up the lumps with a spoon, for 5 mins or until browned.
4. Step 4 — Finish bolognese
   Add the garlic, Italian seasoning and half the umami seasoning* to the mince and cook, stirring, for 1 min. Add the tomatoes and 125ml (½ cup) water and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 15 mins or until the sauce is thickened.
5. Step 5 — Cook pasta
   FRESH FETTUCCINE OPTION While the bolognese is cooking, add the pasta to the pan of boiling water. Cook, stirring to separate the strands, for 3-4 mins until al dente. Drain.
6. Step 6 — Get ready to serve
   Meanwhile, finely grate the parmesan. Add ½ tsp sugar and ½ tsp red wine vinegar to the bolognese and stir to combine. Taste, then season with salt and pepper. Divide the pasta and bolognese among bowls. Scatter with the parmesan to serve.

Allergens

Sulphites, Egg, Gluten, Wheat, Milk