Ingredients
16 total- 1 tsp of olive oil
- 1 onion, diced
- 1 celery stick, diced
- 2 garlic cloves, crushed
- 5 chestnut mushrooms, diced
- 1 tbsp of tomato puree
- 175 ml of red wine
- 200 ml of beef stock
- 1 handful of parmesan, grated
- 30 g of pancetta cubes
- 1 tbsp of lea & perrins worcestershire sauce
- 500 g of beef mince
- 400 g of chopped tomatoes
- 350 g of dried spaghetti pasta
- 2 fresh basil sprigs, chopped
- 1 carrot, diced
Method
5 stepsStep 1
Heat the olive oil in a pan and fry the pancetta over a medium-high heat until it browns and crisps up. Add the mince and cook until browned. Add the onion, carrot, celery, garlic and mushrooms, then stir well. Coat everything in the pan with tomato purée and cook for a few more mins.
Step 2
Add the red wine and beef stock and let it bubble away until reduced by half.
Step 3
Add the chopped tomatoes to the pan along with the Worcestershire sauce. Bring to a boil, then reduce the heat and simmer gently for 45 mins.
Step 4
Boil a pan of salted water and add the pasta to cook for 8-10 mins, before draining.
Step 5
Arrange the spaghetti on a plate and scoop the bolognese over the top. Scatter over some chopped basil and parmesan.