Spaghetti bolognese

Ingredients for 4 portions

• 6Tomatoes, in chunks
• 2 clovesGarlic
• 2 tbspRapeseed oil
• ½Yellow onion, finely chopped
• 1Carrot, finely chopped
• 500 gBeef mince
• 1 cubeChicken stock
• 2Bay leaves
• 1 tspMexican oregano
• to tasteSalt
• to tasteBlack pepper
• 400 gPasta, spaghetti
• 60 gParmesan, grated

Method

1. Blend the tomatoes with the garlic until smooth.
2. Heat the oil in a wide saucepan over a medium heat and soften the onion and carrot for 5 minutes.
3. Add the mince and fry for about 8 minutes, breaking it up with a spatula, until browned.
4. Strain in the tomato sauce, crumble in the stock cube and add the bay leaves and oregano. Season with salt and pepper and simmer, partly covered, for 20 minutes, stirring now and then, until thick.
5. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti until al dente, following the packet, about 10 minutes. Drain.
6. Remove the bay leaves. Divide the spaghetti between plates, spoon the meat sauce on top and sprinkle with the Parmesan.

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