Preperation time: 10 minutes
2 tablespoons oil (prefferably olive)
Heat oil in heavy-based pan, add the onions, stir over medium heat for 3 minutes or until soft. Add garlic, stir for 1 minute
1: Add the meat, cook over high heat for 5 minutes until well browned and all the liquid has evaporated. Use a fork to break up any lumps of mince as it cooks
2: Add the mushrooms, crushed tomatoes and their liquid, the tomato paste, basil, oregano and the water. Bring to the boil, reduce heat to simmer. Cook uncovered for 1 hour and 30 minutes or until sauce has reduced and thickened
3: Bring a large pan of water to boil, add fettuccini, cook until just tender, drain, serve with meat sauce
**Cook's file**
Storage time: Bolognese sauce can be frozen for up tp 2 months
Variation: Serve the sauce with any pasta shape of your choice. Use other fresh herbs of your choice
Cooking time: 1 hour and 40 minutes
Serves: 6
2 medium onions, chopped
2 cloves garlic, crushed
500 grams lean mince
250 grams small mushrooms, chopped
440 gram tomatoes, with liquid, crushed
1/2 cup tomato paste
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 litre water
500 grams dried fettuccine
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