This rich, thick and tomatoey Spaghetti Bolognese is delicious and rich in flavour.
Spaghetti alla Bolognese
Cooking Time
2 hours
Servings
4
Method:
Heat the oil in a heavy based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.
Turn up the heat, add the beef and pancetta to the pan and cook until lightly browned. Stir in the mushrooms then pour over the wine and bubble until reduced by half.
Add the tomato puree, crumbled stock cube, oregano and tomatoes with their juice, breaking them down with the back of a spoon, cover and simmer very gently for 1 1/2 – 2 hours.
Ten minutes before the sauce is finished cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. Serve topped with basil and Parmesan.
Ingredients
1 tbsp Napolina Olive Oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 cloves of garlic, crushed
500g minced beef
80g pancetta, diced
150ml red wine
2 tbsps Napolina tomato puree
1 beef stock cube
1 tsp dried oregano
2x 400g cans Napolina Plum Tomatoes
Salt and ground black pepper
150g flat mushrooms, diced
400g Napolina Spaghetti
Basil and Parmesan to serve
Video Instructions:
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