Bolognese with a difference

basil beef stock bolognaise bolognese sauce celery minced beef ragu spag bol spaghetti spaghetti bolognese tomato tomato paste tomatoes

N/A

Source

Ingredients

2 tbsp olive oil

1 onion

2crushed garlic cloves

1 stick, finely chopped celery

450g minced beef

2 tbsp sun-dried tomato paste

400g can chopped tomato

150ml beef stock

50g chopped olive

handful fresh basil leaves

spaghetti , to serve

Method

Heat the olive oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the lean minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over. Stir in the sun-dried tomato paste and cook for 1 minute.

Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.

Toss with cooked spaghetti and serve.