Julie Le Clerc: All-in-one pasta bolognese

Picture / Carolyn Robertson

Serves 4

1 Tbs olive oil
1 onion, peeled and diced
500g lean beef mince
1 cup red wine
400ml can chopped tomatoes
410ml can tomato puree
1 cup beef stock or water
1 1/2 cups small pasta shapes such as penne or spirals
sea salt and freshly ground black pepper
fresh basil to garnish

1. Heat a saucepan over a medium heat, add oil and onion and cook for 5-10 minutes until softened but not coloured. Add mince and stir-fry for 5-7 minutes to brown.

2. Stir in red wine and cook for 2-3 minutes to reduce liquid by half. Add tomatoes, tomato puree and stock or water and bring to the boil.

3. Now add the pasta and simmer for 15 minutes, stirring regularly to prevent the pasta sticking together until the pasta is cooked and sauce has thickened. Season with salt and pepper to taste.

4. Serve garnished with leaves of fresh basil if desired.