Nana's Tasty Bolognese

This makes a lot but if your family is particularly big and hungry, make up double the amount and you will have enough for several meals during the week and even some handy work lunches.

Ingredients

• 1 carrot medium
• 1 zucchini
• 1/4 bunch fresh basil leaves
• 1/4 bunch parsley
• 1 tsp extra virgin olive oil
• 1 red onion
• 2 tsp garlic
• 1 kg beef mince
• 1 can diced tomatoes
• 700 g passata
• 3 tbs no-added-salt tomato paste
• 1/2 cup Greek yoghurt
• 500 g pasta
• 1 tbs butter
• 1/2 cup parmesan cheese

Method

1. Chop onion, grate carrot and zucchini and finely chop herbs (if using fresh).
2. Heat oil and garlic in a large saucepan on medium-high heat, then cook onion and garlic in oil until it begins to soften.
3. Add mince and cook until just browned.
4. Stir through carrot, zucchini and herbs (if using dried), then add tomatoes, passata and tomato paste and stir.
5. Turn down pan to a low heat, cover with a lid and cook for 30 minutes. Stir occasionally to make sure it does not burn on the bottom of the pan.
6. Stir through parmesan cheese, replace lid and cook for a further 30 minutes.
7. Remove lid after the mixture has been cooking for an hour and leave to simmer uncovered for 15 minutes or until bolognese begins to thicken. While cooking uncovered, place pasta in a saucepan of boiling water and cook for 10 minutes or until soft.
8. Add yoghurt to bolognese with five minutes remaining and stir thoroughly. Drain pasta and mix through the knob of butter to prevent the pasta from sticking.
9. Serve and sprinkle with extra cheese if desired.

Notes

Use a heavy-based pot, like a Le Creuset, instead of large saucepan if you have one.

Dried herbs can be used instead of fresh. Use 1/2 tbsp instead of 1/4 bunch.

Natural yoghurt can be used instead of Greek.