Serves 4 to 6
Ingredients:
Bolognese Sauce:
2 tbsp olive oil
8 slices pancetta or bacon, chopped
1 onion, finely chopped
2 ribs celery, finely chopped
1 large carrot, peeled and finely chopped
2 tbsp finely chopped fresh rosemary
1 pinch red chilli flakes (optional)
1 1/2 lbs extra lean ground beef
4 tbsp tomato paste
2 large cans chopped or plum tomatoes (we love San Marzano tomatoes)
1/2 cup red wine
Sea salt and freshly cracked black pepper
Handful basil leaves, roughly chopped
1 package dried spaghetti
Freshly grated Parmesan cheese
Recipe Directions:
- In a large dutch oven cook your bacon over medium-high heat, stirring often until it begins to brown, about 5 minutes. Add onion, celery, carrot, rosemary and chili flakes and cook, stirring occasionally until veggies are soft, about 5 more minutes. Add the ground beef breaking up any lumps with a wooden spoon. Continue to cook until no longer pink, about 5 minutes. Stir in tomato paste, tomatoes and wine. Bring to a boil, then reduce heat and simmer until thick enough to mound on spoon, about 45 minutes to an hour. Season to taste with salt and pepper and stir in fresh basil leaves.
- Meanwhile, about 10 minutes before your sauce is ready, cook the spaghetti. Bring a large pot of salted water to a boil and cook according to package directions until al dente. Drain and return pasta to pot. Drizzle with 1 tbsp olive oil and add a pinch of sea salt and pepper and toss to coat spaghetti. Then stir in 1 cup of sauce to coat pasta. Divide between bowls and spoon additional sauce overtop. Top with lots of freshly grated Parmesan cheese. Serve immediately!
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