The Ultimate Spaghetti Bolognese
A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!
Preparation time: 15 minutes
Cooking time: 2 hours 15 minutes
2tbsp olive oil
100g pancetta, chopped into lardons
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled & grated
600g lean minced steak
125g button mushrooms, sliced
350ml red wine
2 tbsp tomato puree
400g tin of chopped tomatoes
1 tsp dried oregano
1 good pinch of sugar
2 tbsp balsamic vinegar
Salt & freshly ground pepper
100ml double cream
450g spaghetti, cooked as per packet instructions
Freshly grated parmesan, to serve
Small handful of fresh basil
1. Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes. Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.
2. Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute. Now add the wine, tomato puree, tomatoes, oregano, sugar, balsamic vinegar and season well to taste and bring to the boil.
3. Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally. Pour in the cream, stir through, cover and simmer for a further 30 minutes.
4. Cook the spaghetti as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese and a few sprigs of basil.