An Italian classic with some untraditional extras of pancetta and sundried tomatoes. Bolognese is in my top 5 favourite pasta dishes, I just love it. Especially when paired with a glass of Valpolicella. It's one of my favourite things to cook too, great for batch cooking!
For the wine in the sauce I usually use Valpolicella as I just use whatever I am drinking alongside it but you can use any Italian red that pairs well with beef/tomato. Or you can completely leave it out, it works just as good without it.
Total Cooking Time
55 Minutes
Ingredients
1 Medium onion (chopped)
2 Carrots (peeled & chopped)
2 Garlic cloves (minced)
100g Smoked pancetta
500g Beef mince
2 tbsp Tomato puree
5 Sundried tomatoes (roughly chopped)
400g Tin chopped tomatoes
150ml Beef stock
100ml Red wine (I use Valpolicella)
1 tsp Oregano
300g Spaghetti
Method
1. Fry the pancetta in a large pan (big enough to hold all ingredients), after a minute add the onion & carrot (don't let the pancetta get crispy as this will dry it out).
2. When the onion & carrot have softened add the garlic.
3. Add the beef mince, breaking up with a spoon for even cooking. When the mince has browned add the tomato paste and sundried tomatoes, don't worry about a little oil going in from the jar of the tomatoes.
4. Add the tinned tomatoes, wine, oregano and beef stock, stir to combine.
5. Season with salt & pepper, bring to a simmer and cover. Continuing to simmer on a low heat for 40-45 minutes until the sauce has thickened.
6. Cook the spaghetti as per pack instructions and finally add some grated pecorino/parmesan to the bolognese. Serve with garlic ciabatta and a glass of Valpolicella, food heaven!
Comments