Beef Bolognese with Fresh Fettuccine and Parmesan

Steps

1. Prep veggies Bring a large pot of salted water to the boil. Finely dice onion. Grate pumpkin, carrot and parsnip.
2. Start Bolognese Heat a drizzle of oil in a large fry pan on high heat. Cook onion, beef, Bolognese spices and 1/2 tsp salt for 2-3 minutes, until beef is browned and onion has softened.
3. Cook vegetables Add pumpkin, carrot and parsnip to pan. Cook for about 3 minutes, until soft. Add tomato paste and cook a further 30 seconds, until fragrant.
4. Finish Bolognese Add stock, canned tomatoes, 2 tsp GF balsamic vinegar and 1 tsp sugar. Bring to a simmer and cook on low-medium heat for about 8-10 minutes, until sauce is quite thick. Season to taste.
5. Cook fettuccine Cook pasta in pot of boiling water for about 4 minutes, until tender with a bite. Drain well and drizzle with a little oil, to prevent sticking.
6. To serve Spoon Bolognese over fettuccine, sprinkle with Parmesan cheese and basil.