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Fettuccine bolognese

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  • 30 mins
  • Low
  • Low skill


Another Italian crowd favourite. Most University students will have this one at least once a week. Why? Because it's easy and tastes so good. Plus it can be cooked and served within about half an hour.

Shopping List:

Onion 120 g1 whole
Garlic clove 10 g2 whole
Carrot 65 g1 whole
Celery stick 40 g1 whole
Tomato pasta sauce 500 ml2 cups
Beef stock 125 ml½ cup
Beef mince 400 g1¾ cup
Pasta, fettuccine 375 g4¾ cups

Preparation Steps:

  1. Finely chop the onion, carrot and celery

  2. Mince or crush the garlic

Cooking Steps:

  1. Cook the onion and garlic in a heated large frypan, stirring until the onion softens

  2. Add the carrot and celery and cook stirring until the vegetables are just tender. Remove from pan

  3. Add the beef to the pan, cook stirring until well browned

  4. Return the carrot and celery mixture to the pan with the beef

  5. Add the sauce and stock and bring to the boil. Reduce the heat and simmer uncovered for about 20 minutes or until the mixture thickens slightly

  6. Meanwhile, cook the pasta in a large saucepan of boiling water, uncovered until al dente, drain

Serving instructions:

Serve pasta with bolognaise sauce

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