• 1 tbsp vegetable oil
  • 50g finely chopped onion
  • 20g chopped celery
  • 1 small clove garlic, crushed
  • 1 medium carrot (approx 85g), peeled and grated
  • 100 g lean minced beef
  • 150 ml Passata
  • 100 ml unsalted stock or boiling water
  • ¼ tsp fresh thyme leaves or a pinch of dried thyme
  • a pinch of sugar
  • 3 tbsp Annabel Karmel’s Mini Pasta Shells


  1. Heat the oil in a saucepan and sauté the onion and celery over a low heat for about 5 minutes, stirring occasionally until softened.
  2. Add the garlic and cook for one minute. Add the grated carrot and sauté for 4 minutes.
  3. In a separate pan, dry fry the minced beef until browned, stirring occasionally.
  4. Add to the onion and carrot. Pour over the tomato sauce, boiling water or stock and add the thyme and pinch of sugar.
  5. Cover and cook over a low heat for about 12 minutes.
  6. Remove from the pan and pulse for a second or two in a blender to make a smoother texture.
  7. Meanwhile, cook the shell pasta according to the packet instructions.
  8. Drain and mix with the Bolognese sauce.
Please log in to view this recipe
Forgot Password?

sign up