Pasta Bolognese

INGREDIENTS

2 tbsp olive oil
1 large onion, roughly chopped
1 carrot, roughly chopped
2 - 4 cloves garlic, crushed
1 tbsp chopped rosemary leaves
500g premium beef mince
4 cups (1 litre) *GOOD STOCK™ beef stock
100g semi sun-dried tomatoes
500ml tomato passata
1 bay leaf
500g small pasta shells
1 cup frozen peas
1 tbsp chopped flat-leaf parsley
Shaved parmesan to serve

METHOD

• Blitz onion, carrot and garlic in a food processor until finely diced.
• Heat oil in a large heavy-based saucepan over low-medium heat.
• Cook onion, carrot and garlic for 2 - 3 minutes.
• Add beef and cook until browned.
• Blitz sun-dried tomatoes in a food processor.
• Add the sun-dried tomatoes, stock, passata and bay leaf to the saucepan.
• Season with salt and black pepper and bring to the boil, cover and simmer over a low heat for 30 minutes.
• Stir in pasta and 1 cup (250ml) boiling water, and cook for 10 - 12 minutes until pasta is al dente, stirring often to keep from sticking.
• Add peas for the final minute to heat through.
• Stir in parsley and top with shaved parmesan.

Recipe courtesy of www.goodstock.com.au

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