Classic Beef Bolognese

• 280g beef mince
• 180g pappardelle
• 1 can crushed tomatoes
• 1 onion
• 2 garlic cloves
• 1 carrot
• 1 tbsp tomato paste
• 100ml red wine (optional)
• 1 tsp dried oregano
• Parmesan to serve

1. 1

   Finely dice the onion, carrot, and celery. Mince the garlic.

2. 2

   Heat olive oil in a large heavy pan over medium heat. Cook the onion, carrot, and celery 6–8 min, stirring occasionally, until soft and starting to colour.

3. 3

   Add the garlic and cook 1 min more. Push the veg to the sides and add the beef mince. Cook on high, breaking it up, 4–5 min until deeply browned.

4. 4

   Stir in the tomato paste and cook 1–2 min. If using, pour in the red wine and let it bubble and reduce for 2 min.

5. 5

   Add the crushed tomatoes, dried oregano, salt, and pepper. Stir well, bring to a simmer, then reduce heat and cook uncovered for at least 15–20 min, stirring occasionally, until thick and rich.

6. 6

   Meanwhile, cook the pappardelle in well-salted boiling water until al dente. Reserve a cup of pasta water, then drain.

7. 7

   Add the pasta to the bolognese with a splash of pasta water. Toss well. Serve with grated Parmesan.