- Step 1
Heat 1 tablespoon of oil in a saucepan over medium-high heat. Add onion and cook, stirring, for 4 minutes or until soft. Add mince and garlic and cook, stirring occasionally to break up lumps, for 3 minutes or until mince changes colour. Add tomato paste and stock and bring to the boil. Reduce heat to low and cook, uncovered, stirring occasionally, for 20 minutes or until sauce thickens. Chop 1/4 cup basil leaves and add to bolognaise sauce.
- Step 2
Meanwhile, cook spaghettoni in a saucepan of salted boiling water following packet directions (approx 10 min). Drain well. Heat remaining oil in a frying pan over high heat. Cook remaining basil leaves for 30 seconds or until crisp. Transfer to a plate lined with paper towel. Divide spaghettoni among plates. Top with veal bolognaise and sprinkle with parmesan and fried basil.