My Spaghetti Bolognese
- Preparation and cooking time
- Serves 4
Spaghetti Bolognese is such a classic recipe, yet everyone I know has their own version. Mine has bacon and a good glug of wine, which gives it a savoury depth that I love – but no carrots or celery. Hopefully traditionalists will forgive me!
- 80g pancetta
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 100g mushrooms, sliced
- 500g minced beef
- 400g tin of tomatoes OR 400g carton of passata (or a combination)
- 100ml red wine
- 1-2 tsp dried oregano
- 300g spaghetti
- Grated parmesan cheese, to serve
- STEP 1Put a large, deep-sided frying pan onto a medium heat, add the pancetta and dry-fry for a few minutes, until the fat has started to melt and sizzle.
- STEP 2Add the onion and garlic and cook for a few minutes more, until the onion is soft and starts to turn golden. Add the mushrooms and cook for 5 minutes.
- STEP 3Tip in the mince and fry for 10 minutes, breaking up the meat with a wooden spoon, until brown all over.
- STEP 4Add the tomatoes (or passata) to the pan, along with the dried oregano and some seasoning, and cook until bubbling
- STEP 5Pour in the red wine, turn up the heat and bubble fiercely for a few minutes to cook off some of the alcohol. Lower the heat and simmer the sauce for 20 minutes until thickened, rich and deep in colour.
- STEP 6Meanwhile, cook the spaghetti in salted boiling water according to pack instructions.
- STEP 7Pile the spaghetti onto a plate, spoon the meat sauce on top, and finish with a good grating of parmesan and a grinding of black pepper.