On a chilly winter evening, there’s nothing quite as wonderful as pasta with Bolognese sauce. Choose good quality pasta such as Durum Wheat as it doesn’t stick together when cooked. I also like to drizzle a little olive oil over after draining the water, as it adds a lovely flavour.
Last tip, don’t over cook the pasta as it becomes gluey and won’t set your taste buds alight. If in doubt, follow the instructions on the packaging.
Heat the oil, fry the onions, and add the garlic and mince.
Fry until the meat turns light brown.
Add the carrots, celery and tomatoes.
Simmer for 30 minutes.
Add basil and cook for a further 15 minutes.
While you are cooking the sauce prepare the Fettuccine (as per the recommendation on the packaging).
Serve with grated parmesan cheese and enjoy.
The Flying Cook