The Classic Spaghetti Bolognese
This recipe has been butchered and altered so much - the Italians call it an abomination. Searching far and deep on the internet I managed to find a close enough classic Spaghetti Bolognese Recipe. This one rich, aromatic and bursting with flavour.
Servings: 4 People
Ingredients
- 30 ml Extra Virgin Olive Oil
- 60 ml Butter
- 2 Onions Peeled and diced
- 3 Celery Stalks Finely Chopped
- 5 Garlic Cloves Peeled and crushed
- 250 g Smoked Pork Belly Rashers / Pancetta Diced
- 1 kg Beef or Veal Mince
- 3 Carrots Peeled and diced
- 2 400g Tin Tomatoes
- 1 tsp Sea Salt
- 2 tsp Cracked Black Pepper
- 2 large Glasses of red wine (if using veal use a white wine like a chardonnay or chenin blanc)
- 1 Knorr Stock Pot
- 15 ml Smoked Paprika
- 30 ml Mixed Italian Herbs
Instructions
- Preheat Oven to 150°C
- Heat oil and butter in a heavy based saucepan and fry the bacon until golden over a medium heat
- Fry the pork belly rashers until nice and golden
- Add the onion, garlic and celery and saute until translucent and soft
- Add the mince - Fry until nice and brown
- Add the tomatoes, carrots, wine, salt, pepper, smoked paprika, herbs, and stock pot to the mince.
- Give a gentle stir
- Cover with a lid and place in the oven for 1½ hours (Stirring occasionally)
- You want the meat sauce to be rich and thickened and absolutely delicious
- Taste and season if necessary
- Cook Spaghetti according to the instructions on the packet (dried spaghetti we got it right down to 14min in total)
- Serve spaghetti, with a ladle of the meat sauce on top. Sprinkle with extra cracked black pepper, fresh basil and a grating of fresh parmesan cheese
- Serve immediately and slurp away!!