Beef Spaghetti Bolognese with Garlic Cream & Parmesan

Steps

1. Bring a large pot of salted water to the boil to cook pasta. Prep & cook Bolognese. Prep onion, courgette, carrot and garlic. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 5 minutes, until browned. Add onion, carrot, garlic and Bolognese herbs to pan and cook for 3–4 minutes, until veggies are tender.
2. Finish Bolognese. Add tomato paste, tomatoes, stock, balsamic vinegar and 1/2 tsp salt to pan. Reduce heat to medium and simmer, for 3-4 minutes, stirring occasionally. Fold courgette through sauce and simmer a further 3 minutes, until courgette has softened and sauce has thickened. Season to taste with pepper.
3. Meanwhile, cook spaghetti. Add spaghetti to pot of boiling water and cook for about 12 minutes, until just tender. Stir occasionally to ensure strands don’t stick together. Drain and return to pot with a drizzle of olive oil to prevent sticking.
4. To finish. Prep tomato.
5. Serve spaghetti topped with Bolognese, tomato, Parmesan and garlic cream.