Fettuccine Bolognese

Method:

Heat the olive oil in a heavy-based saucepan, add the onion, carrot and celery and fry over a low heat for 1-2 minutes or until translucent. Stir in the beef and pork mince, add the garlic, turn up the heat and fry until the meat is brown all over, pressing out any lumps with a wooden spoon.

Add the tomato paste and cook for one minute then add the flour and cook for another minute then pour in the wine and allow to evaporate by half. Add the oregano, season to taste and stir in the diced tomatoes. Cook for 1 minute before pouring in the stock.

Bring to the boil, then add the balsamic last, reduce the heat and simmer gently for approximately one hour,
checking and stirring from time to time until it becomes a good sauce consistency. (Add a little water if too thick)

When the bolognese is almost ready, prepare the pasta. Bring a large saucepan of lightly salted water to the boil, add the pasta and cook until al dente. Fresh pasta cooks very quickly, in about 2-3 minutes.

For dried pasta, follow the instructions on the packet. Drain the pasta and mix with about half the sauce in a large bowl. Divide equally among 4 warm bowls, then top each plate with an equal amount of the remainder
of the sauce.

Garnish with some shaved parmesan cheese and torn basil leaves. Serve immediately drizzled with olive
oil and with some extra parmesan, garlic bread and a garden salad on the side.