FETTUCCINE WITH MUSHROOM BOLOGNESE

Ingredients:

• 500 g Regular Beef Mince
• 1/4 cup Parmesan Cheese Shredded
• 2 tbsp Balsamic Vinegar
• 1 loosely packed cup Fresh Basil Leaves, torn
• 3 tbsp Extra Virgin Olive Oil
• 350 g Fettuccine
• Salt & Pepper to season
• 250 g Cup Mushrooms, sliced
• 400 g can Italian Diced Tomatoes
• 1 medium Carrot, finely chopped
• 1 small Brown Onion, finely chopped
• 3 cloves Garlic, finely chopped

Method:

1. Heat the olive oil in a large frying pan until hot. Cook onion and garlic for 2 mins, then add the carrot and cook for 1 min, or until just softened. Add mushrooms and cook for 2 mins. Season with salt and pepper.
2. Add the beef and stir over high heat for 3 mins, or until lightly browned and no lumps of meat remain.
3. Stir in the balsamic vinegar, allow to bubble for 1 min. Add the tomatoes.
4. Meanwhile, cook the fettuccine according to packet directions. Remove 1 cup of the pasta water carefully and add it to the sauce. Cook the sauce for a further 10-12 mins, until slightly thickened. Turn off the heat and add the extra virgin olive oil. Drain the fettuccine.
5. Add the fettuccine to the sauce in the pan and mix well. Scatter over the basil. Divide between four bowls and serve with the parmesan cheese.