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!
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
Grated parmesan cheese, to serve
Put 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.
Add 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.
Tip in the mince and fry for 10 minutes, breaking up the meat with a wooden spoon, until brown all over.
Add the tomatoes (or passata) to the pan, along with the dried oregano and some seasoning, and cook until bubbling
Pour 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.
Meanwhile, cook the spaghetti in salted boiling water according to pack instructions.
Pile 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.