March 3, 2016
50ml Bertolli Originale Extra Virgin Olive Oil
1 medium onion, sliced
1 clove garlic, crushed
1 Tbsp marjoram, fresh or dried
1 Tbsp Oregano, fresh or dried
300g minced beef
200ml beef stock
2 Tbsp tomato puree
100g mushrooms, sliced
1 x 400g can tomatoes
Salt and freshly ground pepper, to taste
Parmesan cheese, freshly grated
1. Heat Bertolli Originale Extra Virgin olive oil in a large frying pan. Add onion, garlic, marjoram and oregano. Cook over a gentle heat until onion is transparent.
2. Increase the heat and add the minced beef, stirring regularly until browned (approx. 3 minutes). Add stock and tomato puree, and simmer gently for a further 3 minutes.
3. Add mushrooms and tomatoes, simmer 3 minutes more. Season with salt and freshly ground black pepper to taste.
4. Serve with pasta and freshly grated Parmesan cheese.