INGREDIENTS
500g lean beef mince
2 garlic cloves, chopped finely
1 onion, chopped finely
700g tomato passata
½ teaspoon dried Italian herbs
375g fresh lasagne sheets
500g ricotta
100g grated parmesan
METHOD
- Put 2 tablespoons olive oil into a deep frying pan and cook the onion and garlic until softened. Push to one side and add the beef mince. Cook until browned and separated.
- Add the dried oregano, crushed tomatoes and tomato paste and cook for 10 minutes.
- Cook fettuccine according to packet instructions. Serve fettuccine with sauce and grated parmesan.
VARIATIONS AND TIPS
- Add olives, celery, grated carrot or mushrooms to flavour the base.
- Sauce can also be served with ricotta ravioli.
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