Spaghetti Bolognaise

In a large saucepan heat up the olive oil and gently fry the garlic and onion until translucent. Add the Beef Rub, followed by the mince and fry until lightly browned. Add the carrot and celery and fry for another 2 minutes. Add the red wine and cook until all the alcohol has evaporated. Add the oregano, sugar, tomato, salt and pepper, bring to the boil, then reduce the heat and simmer with a lid on for 45 minutes.

Drain the pasta when it is ready and drizzle over some extra virgin olive oil.

To serve place the pasta in a heated serving bowl and top with the bolognaise.

Sprinkle over the freshly grated parmesan cheese and Italian parsley and serve immediately!

Serves 8

Ingredients

• 500 g spaghetti
• 1 kg lean beef mince
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 cup red wine
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 1 tbsp oregano
• 1 tbsp NoMU Beef Rub
• 1 heaped tsp sugar
• 800 ml Tomato Passata
• NoMU Just Salt & Just Pepper
• Freshly grated Parmigiano Reggiano
• Freshly chopped Italian parsley