A proper bolognese isn't served with spaghetti - it's served with tagliatelle. You should also toss the pasta in the sauce, so that the pasta is coated, rather than pile the sauce on top of the pasta. Serve this rich, yummy recipe with a sprinkle of freshly grated parmesan.
- 6 x slices pancetta bacon
- 1kg minced steak
- 2 large onions
- 3 garlic cloves
- 2 carrots
- 1 celery stalk
- 2 x 400g tins chopped tomatoes
- 2 x large glasses red wine
- 2 bay leaves
- 2-3 tbsp. tomato puree
- Salt and pepper
- 1 tsp. each dried marjoram, oregano and parsley
- 800g dried tagliatelle
- 1 tbsp. each butter and oil
Finely dice the onions, carrots and celery stalk. Mince the garlic cloves. Dice the pancetta. Heat the oil and butter together in a large, deep frying pan. Add the bacon and fry until golden and releasing oils, then add the onions, carrots and celery and cook for 15-20 minutes until golden brown and sweet.
In another frying pan, fry the beef until brown and crumbling. Drain of excess fat and add to the veggie mixture. Stir to combine and add the tomato puree and garlic. Stir and cook for 3-4 minutes.
Add the wine and stir. Bring to a simmer and cook for a couple of minutes, then add the tomatoes. Season with salt, pepper, marjoram, oregano, parsley and bay leaves. Stir to combine, bring to a simmer, cover and cook on a very low heat for up to 2-3 hours.
When you're ready to serve, bring a pan of salted water to the boil. Add the tagliatelle and cook according to packet instructions until al dente. Drain using tongs and drop straight into the sauce, toss to coat the pasta and serve.