Spaghetti Bolognese Recipe by Dom
 
 
Author:
Serves: 6
Ingredients:
  • 250g lean minced beef
  • 250g lean minced pork
  • 75g pancetta cubed or 6 slices parma ham, or even 4 Italian pork sausages (skins off)
  • 140g tomato paste (1 small tub)
  • 2 400g tins crushed tomatoes
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 2 cloves garlic
  • 3 tbs olive oil
  • 250 ml's red wine (1 cup) or white, it's up to you
  • 2 tbs butter
  • 1 tbs dried oregano
  • 1 cup water or beef stock
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 tsp sugar
  • ½ tsp nutmeg
  • ½ cup hand-torn fresh basil leaves
  • 500g fettuccini or tagliatelle (the wider the better)
Cooking Instructions:
  1. Finely chop all the vegetables.
  2. Heat oil and butter, add pancetta. Cook until golden.
  3. Add onion, garlic, oregano, combined mince and all the vegetables. This step is important - cook until the mix is quite dry and starts to caramelised.
  4. Add tomato paste, season and cook for 3-5 mins.
  5. Add wine, turn up heat a little and burn off alcohol 2 mins.
  6. Add crushed tomatoes, bay leaf, nutmeg, stock or water.
  7. Leave to simmer over low heat, for an hour or more if you have time, stirring occasionally.
  8. Cook fettuccini to slightly under-done in salted water, drain and add to the sauce with the fresh basil and cook for a further 2-3 mins.
  9. Serve with crusty bread. Parmesan cheese is always served separate on the table.
Recipe by Arie's Kitchen at https://arieskitchen.net/spaghetti-bolognese-recipe-by-dom/