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Ref: 234
Heading: Pasta
Cuisine: Italian
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


  Step 1
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.
  Step 2
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.
  Step 3
Cook the pasta in salted boiling water until cooked al denti (a little bite).
  Step 4
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.
  Step 5
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.
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