Bolognaise Sauce:

  • Beef, minced 600 g
  • Mirepoix( Carrot,celery,onion) 250 g
  • Black pepper, ground 4 g
  • Rosemary 5 g
  • Thyme, fresh, chopped 5 g
  • Hot Water 250 ml
  • Oil 30 ml



  • Cheese, parmesan, grated 200 g
  • Basil leaves, fresh 20 g
  • Knorr Mise en Place Basil (2x340g) 20 g
  • Oil 50 ml
  1. Bolognaise Sauce:

    • Sauté mirepoix in a heavy saucepan over medium heat with oil until translucent, add minced beef and continue sautéing until the meat is dry and almost brown in colour.
    • Add Knorr Demi Glace Powder, Knorr Aromat Seasoning, cracked black pepper, and all the herbs, continue for another 4 minutes until meat is caramelized, deglaze the pan with water to create the base sauce.
    • Add Knorr Tomato Pronto, stir well and cook on a low heat for another 15 minutes.
  2. Pasta:

    • Reheat pasta in boiling water, toss with other ingredients.
  3. Presentation:

    • Plate Pasta, top with the bolognese sauce, mix oil with Knorr Mise en Place Basil and drizzle on the pasta, garnish with basil leaves and parmesan flakes.