|4 tbsp||tomato purée|
|400||canned diced tomatoes|
|1 tbsp||dried basil|
|250 ml||red wine|
|500 g||ground beef|
Set the oven to 180 degrees centigrade (fan) and warm a large large frying pan on medium. Break apart ground beef & cook in the frying pan. While the beef is cooking, dice the carrots & onion then crush the garlic. Once the beef has browned, add the carrots, onion & garlic to the frying pan.
Add the tomato purée, basil, salt and pepper to the mixture. Stir the mixture to combine all the ingredients together. Add the red wine and increase the heat to high to burn off the alcohol. Let the bolognese cook on high for 5 minutes
In a dutch oven, add the canned tomatoes and transfer the bolognese. Mix the tomatoes and bolognese together. Place the Dutch oven into the oven for 45 minutes.
15-20 minutes before the the bolognese is ready, boil salt water in a pot. Add the pasta. Once the pasta is cooked, drain the water. Plate the pasta and bolognese.