The original recipe takes about 4 hours to cook and should be left over night to allow the flavours to mingle. This version is much quicker.
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 carrot, scraped and chopped
1 stick celery, chopped
50 g (1 3/4 oz) pancetta or streaky bacon, diced
350 g (12 oz) lean minced beef
400 g (14 oz) can chopped tomatoes
2 tsp dried oregano
125 ml (4 fl oz) scant 1/2 cup red wine
2 tbsp tomato puree (paste)
salt and pepper
675 g (1 1/2 lb) fresh spaghetti or 350 g (12 oz) dried spaghetti
1. Heat the oil in a large frying pan (skillet). Add the onions and cook for
2. Add the garlic, carrot, celery and pancetta or bacon and saute for 3-4 minutes or until just beginning to brown.
3. Add the beef and cook over a high heat for another 3 minutes or until all of the meat is brown.
4. Stir in the tomatoes, oreqano and red wine and bring to the boil. Reduce the heat and leave to simmer for about 45 minutes.
5. Stir in the tomato puree (paste) and season with salt and pepper.
6. Cook the spaghetti in a pan of boiling water for 8 - 10 minutes until tender, but still has 'bite'. Drain thoroughly.
7. Transfer the spaghetti to a serving plate and pour over the bolognese sauce. Toss to mix well and serve hot.
Try adding 25 g (1 oz) dried porcini, soaked for 10 minutes in 2 tablespoons of warm water, to the bolognese sauce in step 4, if you wish.
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