1. Heat a large, heavy based saucepan over medium heat, add olive oil, onion, celery and carrot, sauté until tender. Add the garlic and sauté for a further 30 seconds.
  2. Add beef mince, breaking it up with a wooden spoon and cook until brown.

  3. Add eggplant and mushrooms and cook for 10 minutes.
  4. Add the tomato, milk, bay leaves, season well with salt and pepper and bring to the boil.

  5. Simmer the sauce for 1 hour, stirring occasionally.
  6. 10 minutes before the sauce is due to finish, in a pot of boiling salted water, cook pasta as per packet directions.
  7. Return the cooked, strained pasta to the pasta pot and pour over the bolognese sauce. Add the chopped parsley, stirring to coat the pasta.
  8. Top with grated parmesan and serve and enjoy with family and friends!

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