Warm Creamy Bolognese Pasta Salad - cooking recipe

Ingredients

1 tbsp olive oil
1 None Spanish onion, peeled, finely chopped
1 None carrot, peeled, finely chopped
1 stalk celery, trimmed, finely chopped
1 lb ground beef
1 cup milk
2 1/2 tbsp butter
1 cup beef stock
1 cup tomato sauce
1/2 cup dry red wine
2 tbsp tomato paste
2 tbsp coarsely chopped fresh parsley
13.5 oz tortiglioni or rigatoni pasta
2.5 oz sun-dried tomatoes in oil, drained
3 oz baby spinach
4 None spring onions, thinly sliced

Preparation

Heat oil in a large saucepan over medium heat. Cook onion, carrot and celery, stirring, until carrot softens. Add beef and cook, stirring, until browned. Stir in milk and butter. Cook, stirring occasionally, until liquid reduces by 1/2. Add stock, tomato sauce, wine and tomato paste. Simmer for about 1 hour, or until sauce thickens. Remove from heat and stir in parsley. Let cool for 20 mins.
Meanwhile, cook pasta in boiling salted water until tender. Drain then transfer to pasta sauce along with tomatoes, spinach and spring onions. Toss to combine.