The Ultimate Spaghetti Bolognese
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.
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
135
mins
Total Time:
150
mins
Ingredients
-
2
tbsp
olive oil
-
100
g
pancetta
(cut into lardons)
-
1
onion
(peeled & finely chopped)
-
2
garlic cloves
(peeled & finely chopped)
-
1
carrot
(peeled & grated)
-
750
g
lean minced steak
-
125
g
button mushrooms
(sliced)
-
350
ml
red wine
-
2
tbsp
tomato puree
-
400
g
tin of chopped tomatoes
-
1
tsp
dried oregano
-
1 good pinch
sugar
-
2
tbsp
balsamic vinegar
-
sea salt & pepper
(freshly ground)
-
100
ml
double cream
-
450
g
spaghetti
(cooked as per packet instructions)
To serve
-
freshly grated Parmesan
-
fresh basil leaves
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!