• 400g fettuccine pasta
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 500g ground beef
• 100ml The Australian Vinegar Co. Red Wine Vinegar
• 400g can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 200ml beef stock
• 50g grated Parmesan cheese
• Fresh basil leaves, for garnish

Step 1:

Cook the fettuccine according to the package instructions until al dente. Drain and set aside.

Step 2:

In a large frying pan or saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

Step 3:

Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until the beef is browned and cooked through, about 8-10 minutes.

Step 4:

Pour in The Australian Vinegar Co. Red Wine Vinegar, stirring to deglaze the pan and incorporate the vinegar with the beef and vegetables. Let it simmer for 2-3 minutes until the vinegar is slightly reduced.

Step 5:

Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Stir well to combine.

Step 6:

Pour in the beef stock and bring the mixture to a simmer. Reduce the heat to low and let the sauce cook gently for about 30 minutes, stirring occasionally, until it thickens and the flavours meld together.

Step 7:

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 8:

Toss the cooked fettuccine with the Bolognese sauce until well coated.

Step 9:

Serve the fettuccine Bolognese in bowls, topped with grated Parmesan cheese and fresh basil leaves.