beef & mushroom Fetuccine Bolognaise

Bolognaise is the only form of pasta that cooks the noodles separate from the sauce. I think. Well at least that's how I do my bolognaise.

For this base sauce i normally use canned diced tomatos and use the other ingredients to flavour my sauce. but for convenience sake, i'm just gonna use Dolmio's pasta sauce (any tomato base kind).

Ingredients:

5 star grade minced beef

1/2 diced large onion

sliced cup mushrooms

shredded cheddar

salt

fetuccine

olive oil

canola oil (optional)

Cook fetuccine until Al dente

(for u newbies out there, that means it's still firm when bitten not soggy and soft)

drain hot water, toss pasta until dry.

add a little olive oil so they don't stick to each other.

over a medium heat, cook diced onions until soft.

Add mushrooms.

Add minced beef.

When beef is 75% cooked. (mostly grey in colour with little red parts, over cooked beef is horrible to chew)

add pasta sauce.

cook to a boil. stir and serve on top of fetuccine.

simple!