- STEP 1
Fry off the Lean Beef Mince until browned all over. Whilst Beef is browning, Chop the Onions and Carrots as per your preference. Drain the Beef of excess fat once it has Browned all over
- STEP 2
Prepare the stock by adding the Beef stock cube, Wine stock pot, Crushed Garlic Cloves, Basil and Oregano to the 150ml boiling water.
- STEP 3
Add the Olive Oil to a large pan, and fry off the Onions over a medium heat for 3-4 minutes until it begins to soften then add the Beef and Carrot.
- STEP 4
Stir in the Tomato Puree, followed by the Marmite for 2-3 minutes.
- STEP 5
Add the Chopped Tomato and then the Beef stock. Pour the Beef Stock in slowly, using it to rinse the tin out on its way in to the pan.
- STEP 6
Season lightly with Salt and Pepper. Stir slowly but thoroughly for 2-3 minutes, ensuring an even mix of ingredients throughout.
- STEP 7
Reduce to a low heat and cover. Leave to simmer gently for 30 minutes.
- STEP 8
Remove cover for final 10 minutes.
- STEP 9
Start cooking Spaghetti, in lightly salted water. Remove Bolognese from the heat and allow to rest for 5 minutes
- STEP 10
Serve over cooked Spaghetti and sprinkle the grated Grana Padano.