23 December 2012,22:15 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the sauce, heat the oil in a heavy-based, non-stick saucepan.
  • Add the onion and saute, half covered, for 5 minutes, or until soft.
  • Add the garlic, carrot and mushrooms, if using, and saute for a further 3 minutes, stirring occasionally.
  • Add the herbs and mince to the pan and cook until the meat has browned, stirring regularly,
  • Add the stock and passata. Reduce the heat, season to taste and cook over a medium-low heat, half covered, for 15 - 20 minutes, or until the sauce has reduced and thickened. Remove the bay leaf.
  • Meanwhile, cook the pasta according to the instructions on the packet, until the pasta is tender.
  • Drain well and mix together the pasta and sauce until the pasta is well coated.
  • Serve immediately, sprinkled with the grated Parmesan cheese, if using.


  • 3 tablespoons Cooking oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 carrots, peeled and finely chopped
  • 100 grams mushrooms, peeled and sliced or chopped (optional)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaf
  • 300 grams lean beef mince
  • 500 ml stock 
  • 500 ml passata 
  • Pepper

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