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Let's Get Cooking
Heat the oil in a large saucepan. Add the carrot, onion, celery and garlic and cook on gentle heat for 6-8 minutes, stirring occasionally until onions soften but do not brown.
Add the beef and cook on medium heat for 5-7 minutes until lightly browned, using a wooden spoon to break the mince down. Add the chorizo and cook for further 2 minutes on medium heat.
Add the red wine (if using), bring to the boil and reduce to a medium simmer for 3-4 minutes. Add the Knorr Beef Stock, tomato puree, chopped tomatoes, passata, bay leaves and thyme. Bring to the boil, then cover and simmer on low heat for 45-60 minutes, stirring occasionally.
Meanwhile, bring a large pan of water to the boil for the pasta, adding a splash of olive oil in the water if desired, add spaghetti and cook according to pack instructions.
When the sauce is cooked, discard the thyme and bay leaves and stir in the basil leaves. Serve the sauce on top of the spaghetti or mixed through and sprinkle with Parmesan.
A great tasting, fresh ragu and a delicious, creamy bechamel sauce are crucial when making homemade lasagne...