Spaghetti Bolognese Recipe by Dom
Author: Arie's Kitchen
Serves: 6
- 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)
- Finely chop all the vegetables.
- Heat oil and butter, add pancetta. Cook until golden.
- 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.
- Add tomato paste, season and cook for 3-5 mins.
- Add wine, turn up heat a little and burn off alcohol 2 mins.
- Add crushed tomatoes, bay leaf, nutmeg, stock or water.
- Leave to simmer over low heat, for an hour or more if you have time, stirring occasionally.
- 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.
- 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/
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