Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and quartered
- 1 carrot, peeled and chopped into chunks
- 1 celery stick, chopped into chunks
- 2 garlic cloves, peeled
- 500g minced beef (or half beef, half pork)
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 150ml beef stock or red wine
- 1 tsp dried oregano or Italian herbs
- Splash of milk (optional)
- Salt and black pepper, to taste
- Pasta of choice (spaghetti or tagliatelle)
- Small block of Parmesan
- Fresh basil, to serve
Suitable for: Clever Chop
The Method
Add the onion, carrot, celery and garlic to the Clever Chop. Pulse until finely chopped (a few quick presses should do it).
Heat the olive oil in a large pan over medium heat. Add the chopped veg and cook for 8–10 minutes, stirring occasionally, until softened.
Stir in the mince and cook until browned, breaking it up with a spoon.
Stir in the tomato purée and cook for 1 minute. Then add the chopped tomatoes, stock (or wine), herbs, salt and pepper.
Bring to a gentle simmer, reduce the heat and cook uncovered for 45–60 minutes, stirring occasionally. Add a splash of milk halfway through if you like a softer, richer sauce.
In the other Clever Chop bowl add chunks of Parmesan. Pulse until finely grated.
Toss the sauce through freshly cooked pasta, sprinkle over your freshly grated Parmesan, and finish with a few basil leaves.
