30 minute Bolognaise, during the week that works for me!

I am sure many of you have had a blue, pink or green Tuesday before, I had a very blue one today.  So dinner had to be quick and funky.  Please excuse the repeat of chillies, but i had some leftover from the peanut chicken curry, and I just had to dress up this Tuesday dinner plate for its photo shoot.

Ingredients:
2 tbs olive oil
1 medium onion, diced
2 cloves garlic, chopped
1 medium-large carrot, finely diced
1 large stick celery, sliced
500 g lean minced beef
1/2 tsp dried basic
1/2 tsp dried marjoram
400 g can whole tomatoes in juice
300 g can tomato puree
1/2 - 1 tsp salt
black pepper to taste
500 g long pasta (spagetti, fettuccine, etc)
1/4 cup of white wine (always cook with wine :)
Method:

Heat the oil in a very large pan.  Add the onion and garlic and saute for 2-3 minutes, stirring frequently, until the onion is soft.

 Add the carrot and celery, stir then cook for 1 minute longer.  Stir in the beef mince and cook until this loses its pink colour.  Turn and stir frequently to break up any lumps.  Add the dried herbs, tomatoes in juice and tomato puree. Mix together and allow the mixture to come to the boil.

Reduce the heat to a gentle simmer and cover with a lid.  Allow the sauce to simmer gently, for 10 - 15 minutes, stirring occasionally, while you cook the pasta.  If you think the sauce is getting too dry, add 1/4 cup of white wine to thin it down.  Season to taste with salt and pepper.

Drain the cooked pasta.  Toss it in a little olive oil or butter and arrange on individual plates.  Pour or spoon over the sauce and serve topped with chopped fresh parsley, coriander or chillies and grated parmesan or cheddar cheese.