Directions
200 g pasta
2 onions, chopped
2 carrots, chopped
4 celery sticks, chopped
300 g ground beef
200 g ground pork
150 ml red wine
2 tbsp tomato paste
500 ml of water
60 g parmesan
Fresh basil
2 tbsp EVOO
Salt & pepper, to taste
Heat the oil in a pan and cook the onion, carrots and celery until softened.
Add the meats and cook until all the liquid from the meat has evaporated, then add the wine, tomato purée and water. Cook on low heat for 2.30 -3 hours or until you have a rich, thick sauce. Season.
Cook your pasta according to packaging instructions and keep some cooking water.
Add pasta into the Bolognese sauce and toss gently (use the reserved water, if needed).
Divide between bowls, sprinkle some parmesan and basil and drizzle extra oil.
Enjoy!
