Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 2 Hr 15 Mins Total Time: 2 Hr 30 Mins
A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!
- Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes. Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.
- Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute. Now add the wine, tomato puree, tomatoes, oregano, sugar and season to taste and bring to the boil.
- Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally. Pour in the cream, stir through, cover and simmer for a further 30 minutes.
- Cook the pappardelle as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese. Enjoy!