Spagetti Bolognese

Manu Feildel is a French chef who is a judge in My kitchen Rules . A shows a bit like a master chef but they have a team of two, usually best friends, husband and wife, sisters etc... they first visit the team home where they serve a three-course meal in their instant restaurant. Then the couple at the bottom after all the dinners are eliminated, then they are given bigger tasks each week and finally, they win a certain amount of money and stuff.
 I discovered this quite by accident while searching for a recipe on taste.com.au. It was more of an advertisement of Cambell's beef stock. The pasta was quite a winner with the boys, it's best made with good meat,  you can even grind or finely chop up a nice piece of meat if you can't get good beef.

 Recipe : Spagetti with Beef bolognese recipe adapted from Manu Feildel's  Beef Bolognese recipe.

For 4 people

500g beef mince ( use good beef as it is the star of the show )
1 medium-sized onion, chopped
2 cloves garlic, chopped
1/2 a large carrot chopped
1 celery stick ( optional) chopped
1  can (400g)  peeled tomatoes
1 cup water
1 beef stock cube ( * if you have liquid stock don't add water  or use stock cube)
1/2 tsp dried chilli flakes ( or if you like more heat chop 1/4 piece of  scotch bonnet  or add a green chilli)
generous pinch of ground black pepper
salt
finely chopped parsley ( optional)
grated parmesan cheese to serve ( optional)
olive oil
Spaghetti is enough for 3-4 people

Cook spaghetti in generously salted boiling water ( no oil!!) till Aldente. Drain,. While the pasta cooks, prepare the sauce.

Heat olive oil in a large deep frying pan, soften the onion and the garlic.  Once they soften,  add the beef, break it up and let it cook Don't stir, let it brown a bit.

Now add the carrots and celery (if using ), and the can of tomatoes. Break the tomatoes a bit and then finally add the stock ( prepare it by dissolving the beef cube in 1 cup of hot water. / or use liquid stock if available).

 I like to spice it up a bit by adding chilli flakes and a generous pinch or two of ground black pepper.
( if you are a scotch bonnet lover like my mum add 1/4 piece of finely chopped bit of scotch bonnet chilli ). Let it cook uncovered for 15-20 minutes till the meat is cooked and the sauce thick.

Taste add salt to taste and stir in finely chopped parsley. ( if  you don't have fresh parsley add 1/2 tsp of dried mixed herbs  when you add the tomatoes.)  Switch off.

I like to toss the spaghetti into the sauce and serve. But you can go the traditional way by making a nest of spaghetti and adding the sauce on top with a grating of parmesan cheese, if you like.

And as Manu Feildel says Bon Appetit!!