Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
2 Hr 15 Mins
Total Time:
2 Hr 30 Mins
A delicious rich, creamy and slowly simmered sauce, which tastes even better the next day – if you can wait that long! It is not the most traditional recipe but it certainly tastes wonderful.
Ingredients
Adjust Servings
- To serve
Instructions
- 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, balsamic vinegar and season well 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 spaghetti as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese and a few sprigs of basil. Enjoy!
Can I ask the balsamic vinegar you used, it will of made a big difference thanks Dean
Hi Dean, if you didn’t use the balsamic vinegar it wouldn’t make a big difference it just adds further richness but you will already get that from the red wine. I hope you enjoy the recipe. Victoria 😀