Spaghetti Bolognese
Over a year ago
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Ingredients
- 1 tbsp Olive Oil
- 1 Onion. finely chopped
- 2 Garlic Cloves. chopped
- 1 Carrot. scraped & chopped
- 1 stick Celery. chopped
- 50g Pancetta or Streaky Bacon. chopped
- 350g Lean Minced Beef
- 400g Can Chopped Tomatoes
- 2 tsp Dried Oregano
- 125ml Red Wine
- 2 tbsp Tomato Puree (Paste)
- Salt & Pepper
- 350g Spaghetti
Accompaniment
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Description
This is a regular family favourite
Method
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1
1. Heat the oil in a large frying pan (skillet).
Add the onions and cook for 3 minutes.
2. Add the garlic, carrot, celery and pancetta or bacon and saute for 3-4 minutes or until just beginning to brown.
3. Add the beef and cook over a high heat for another 3 minutes or until all of the meat is brown.
4. Stir in the tomatoes, oregano and red wine and bring to the boil. Reduce the heat and leave to simmer for about 45 minutes.
5. Stir in the tomato puree (paste) and season with salt and pepper.
6. Cook the spaghetti in a pan of boiling water for 8 - 10 minutes until tender, but still has 'bite'. Drain thoroughly.
7. Transfer the spaghetti to a serving plate and pour over the bolognese sauce. Toss to mix well and serve hot.
Chef's Tips
Try adding 25 g (1 oz) dried porcini, soaked for 10 minutes in 2 tablespoons of warm water, to the bolognese sauce in step 4, if you wish.
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Sounds like an authentic recipe, will try soon!