Bolognese with a difference

• olive oil↗2 tbsp tbsp
• onion↗1
• garlic cloves↗2crushed

  crushed

• stick, finely chopped celery1
• minced beef↗450g g
• sun-dried tomato paste↗2 tbsp tbsp
• can chopped tomato400g g
• beef stock↗150ml ml
• chopped olive50g g
• fresh basil↗handful handful

  leaves

• spaghetti↗

  to serve

Step-by-step instructions

1. 1

   Heat the olive oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the lean minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over. Stir in the sun-dried tomato paste and cook for 1 minute.

2. 2

   Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.

3. 3

   Toss with cooked spaghetti and serve.