500g 5% fat beef mince
1 medium brown onion
100g raw carrot
100g raw celery
4 cloves garlic
2 400g tins chopped/plum tomatoes
1 beef stock cube
300ml boiling water
10ml Worcestershire sauce
1/2tsp salt
1/2tsp pepper
1/2tbsp olive oil
METHOD
STEP 1
Heat the olive oil in a large pan and then add the minced beef. Break apart with a spoon and fry for around 5 mins until nicely browned. In the meantime, peel the carrot and then dice the onion, carrot and celery
STEP 2
Add the carrot, onion and celery into the pan and stir through. Fry for a further 5 mins until softened. Dice the garlic and add to the pan, stirring through and frying for another 2 mins
STEP 3
Make the beef stock by mixing the oxo cube with the boiling water and then our in the tins of chopped tomatoes, the beef stock and add the dash of Worcestershire sauce. Mix together so all of the ingredients are combined and then simmer on medium for around 30-40 mins stirring occasionally
STEP 4
Once the bolognese is thickened and reduced down nicely, season with salt and pepper to taste. Serve into four equal portions with your choice of side