Curtis Stone’s fettuccine bolognaise

Ingredients

• 2 tbsp olive oil
• 1 brown onion, diced
• 3 cloves garlic, crushed
• 2 carrots, finely chopped
• 250g portabello mushrooms, sliced
• 500g beef mince
• 1 tin diced tomatoes (400g)
• 350g fettuccine pasta
• 1 cup fresh basil leaves, finely chopped salt and pepper

Method

In a pan heat olive oil and add beef mince. Break up lumps and brown (approx. 5 minutes)

Add onion, carrots, garlic and mushrooms. Saute for 2 mins.

Add tomatoes and simmer for 30 minutes.

Cook pasta as directed and toss through bolognaise.

Stir in fresh basil.

Notes

• I was very doubtful when I saw this recipe but I was pleasantly surprised. The mushrooms seem to give it a really nice depth of flavour and the basil is a great fresh flavour.
• I roasted a punnet of halved cherry tomatoes for 10 mins and stirred them through at the end and gave it a shower of freshly grated parmesan cheese. It’s great served with homemade garlic bread and a fresh salad.
• This fettucine bolognaise recipe was re-created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.