Spaghetti Bolognese #2
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.
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves chopped
- 1 carrot scraped and chopped
- 1 stick celery chopped
- 1 3/4 oz pancetta or streaky bacon diced
- 350 g lean minced beef
- 14 oz can chopped tomatoes
- 2 tsp dried oregano
- 4 floz red wine
- 2 tbsp tomato puree paste
- salt and pepper
- 1 1/2 lb fresh spaghetti or 12 oz dried spaghetti
Instructions
- Heat the oil in a large frying pan (skillet). Add the onions and cook for
- 3 minutes.
- Add the garlic, carrot, celery and pancetta or bacon and saute for 3-4 minutes or until just beginning to brown.
- Add the beef and cook over a high heat for another 3 minutes or until all of the meat is brown.
- Stir in the tomatoes, oreqano and red wine and bring to the boil. Reduce the heat and leave to simmer for about 45 minutes.
- Stir in the tomato puree (paste) and season with salt and pepper.
- Cook the spaghetti in a pan of boiling water for 8 - 10 minutes until tender, but still has 'bite'. Drain thoroughly.
- 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.
Calories: 539 kcal
Carbohydrates: 63 g
Protein: 32 g
Fat: 15g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 300 mg
Potassium: 772 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 2732 IU
Vitamin C: 14 mg
Calcium: 85 mg
Iron: 6 mg