Spaghetti bolognese

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the onions and bacon, and soften, without browning for 5 minutes, stirring occasionally.

2. Stir in the garlic and oregano and continue cooking for a further minute. Tip in the beef and fry until the meat juices have almost dried up.

3. Add the tomatoes and their juice, the stock vinegar, wine and sugar. Bring to a simmer and cook until most of the liquid has cooked down - about 20 minutes. Stir in the basil leaves.

4. Bring a large pan of lightly salted water to the boil, and add the spaghetti. Cook until 'al dente' - it should have a slight bite - about 8-10 minutes. Drain the spaghetti in a colander and return to the pan. Drizzle with olive oil and season with freshly ground black pepper.

5. Divide the spaghetti between 4 plates and top with the mince. Scatter with Parmesan shavings before serving.

Comments                        add a comment

This recipe is heavenly and not to be missed, however, the list of ingredients has one or two missing, ie garlic and Bay leaf. I also add a pinch of hot chilli powder and 2 tbsp of tomato ketchup....Superb!!

Ingredients

1 large onion, diced
100g Pancetta, cut into 3cm strips or rindless streaky bacon
2 cloves Garlic
1 tsp oregano leaves, chopped
450g minced beef
1 x 400g tinned chopped tomatoes
250ml beef stock
2 tbsp Balsamic vinegar
175ml Red wine
1 pinch Sugar
3 tbsp basil leaves, ripped into rough pieces
4 tbsp parmesan shavings
coarsely ground black pepper
450g dried spaghetti
4 tbsp Olive oil
drizzle of Olive oil

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