Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
500 g Beef minced
400 g Tomatoes tinned chopped
400 g Spaghetti or tagliatelle dried
250 ml Water
175 ml Red wine
3 Pancetta or bacon rashers finely chopped
3 tbsp Olive oil
2 Garlic cloves chopped finely
1 Beef stock cube or gel pot
1 Onion large, chopped
1 Carrot coarsely grated
1 Celery stick chopped finely
1 Bay leave
sprinkle Parmesan cheese freshly grated to serve
sprinkle Black pepper freshly ground
Fry the pancetta until light brown, add oil, onion, garlic & celery until soft, add minced beef stirring until brown, add wine & reduce liquid by a half, add tomatoes, bay leaf, carrot, water & stock cube or gel pot.
Cover pan with a lid & cook on the lowest heat for 1 1/2 hours, keep stirring occasionally & if it dries out add a little water, if to wet leave lid off turn up the heat & stir until the right consistency.
Cook the pasta in salted boiling water until cooked al denti (a little bite).
There are two ways you can serve, either place a portion on pasta on the plate & spoon Bolognese on top, or mix all together then plate, its up to you.
Garnish with Parmesan & a good twist of black pepper.
Suggestion & Tips
You could use either smoked or non smoked bacon/pancetta, add tomato puree if you prefer more tomato flavour, add chopped basil in at the end or as a garnish if you like.