Spaghetti Bolognese

• 200 grams Frozen carrots
• 400 grams Tin of Plum Tomatoes
• 10 milliliters Balsamic Vinegar
• 1/2 tablespoons Oregano dried
• 100 grams White Onion
• 400 grams Minced Beef
• 1 clove Garlic
• 300 grams Spaghetti
• 1 dash Olive oil
• 1 pinch salt and pepper
• 50 grams Parmesan cheese
• 1 sprig Fresh basil

1. Boil the frozen carrots until tender
2. Drain away water, add the tomatoes and balsamic vinegar
3. Break up the tomatoes and simmer for 10 minutes
4. For a smoother sauce blitz the sauce with a stick blender
5. Fry the diced onion and garlic in some olive oil until soft and golden
6. Remove the onion and garlic from the pan and set aside
7. Fry the minced beef until no moisture remains and the meat begins to caramelise
8. Recombine the onions and garlic and sauce and simmer.
9. Add the pasta to slightly salted water, until soft
10. add black pepper to the sauce 5 minutes from serving.
11. Serve combined with a sprinkle of grated parmesan, a few leaves of fresh basil

carrots, tomatoes, milliliters, oregano, white onion, beef, clove garlic, olive oil, salt, parmesan cheese, fresh basil

Taken from www.epicurious.com/recipes/member/views/spaghetti-bolognese-59c921e0c0d8fc63bc09ba60 (may not work)