Minced beef infused with Organic Chopped Tomatoes and Tomato Puree adds a flavour of Italy to your table.
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What you'll need
1 onion, diced
1 stick celery, diced
500g minced beef
1 clove garlic, chopped
2 x 400g cans Tarantella Chopped Tomatoes
70g can Tarantella Tomato Puree
1 tsp dried oregano
200ml beef stock
300g spaghetti
Grated Parmigiano Reggiano to serve
How to make it
- Heat a large saucepan and fry the onion, celery and minced beef for 2-3 minutes to brown. Stir in the garlic, chopped tomatoes, tomato puree, oregano and stock, cover and simmer for 30 minutes, stirring occasionally. Remove the lid for the last 5 minutes.
- Meanwhile, cook the spaghetti in boiling water according to pack instructions until just tender, drain and return to the pan. Stir in the Bolognese sauce and season to taste.
- Serve with grated Parmigiano Reggiano.