Linguine alla Bolognese

Ingredients: Serves 2

• 150g Linguine
• 1 tbs Olive oil
• 1 large Onion - diced
• 1 Carrot - diced
• 1 stalk Celery - diced
• ½ bulb Garlic – crushed
• ~200g Minced pork/ beef
• 1 can Canned tomatoes
• 1 tbs Concentrate tomato puree
• 1 tbs Worcestershire sauce
• 1 tbs Dry mixed herbs
• 3-4 Dry bay leaves (optional)
  
• ~1-2 tbs Sugar
• Salt
• Black pepper

Directions:

• Sauté onion, celery and carrot with olive oil until tender.
• Add in garlic and fry until fragrant.
• Add in minced meat and fry until half cooked.
• Pour in canned tomatoes and bring to boil.
• Mix in tomato puree, worcestershire sauce, mixed herbs and sugar. Reduce heat to simmer for about 20 mins.
• Add salt and pepper to taste.
• Cook linguine in a large pot of boiling water according to the pasta packaging instructions. Drain.
• Serve meat sauce over linguine.
  

Comments:

• I prefer linguine to spaghetti. It's flat and wider than spaghetti. The surface is larger and holds on to the sauce better.
• The bay leaves add a nice aroma. Remove them before serving as they remain stiff even after a long period of cooking.