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Spaghetti Bolognese
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4 serving
Prep time:
Cook time:
Serves: 4
This recipe for spaghetti bolognese is made with a generous helping of Worcestershire sauce for extra umami flavour. A world-famous dish, the earliest recorded recipe for a bolognese-like ragu served with pasta is in the late 18th century in the Italian town of Imola, near Bologna where it was cooked for a Cardinal who would later become Pope Pius VII. Now a family favourite, this version is ready in less than an hour and is full of great-value ingredients and cupboard staples. Looking for more pasta recipes? Look no further.
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Ingredients
- 30g pancetta cubes
- 1 tsp olive oil
- 500g beef mince
- 1 onion, diced
- 1 carrot, diced
- 1 celery stick, diced
- 2 garlic cloves, crushed
- 5 chestnut mushrooms, diced
- 1 tbsp tomato puree
- 175ml red wine
- 400g chopped tomatoes
- 200ml beef stock
- 1 tbsp Lea & Perrins Worcestershire sauce
- 350g dried spaghetti pasta
- 2 fresh basil sprigs, chopped
- 1 handful parmesan, grated
Method
Step 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.
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