Spaghetti bolognaise

Recipes / Meat

When you want comfort food, its hard to go past a good spaghetti bolognese. With tomatoes, onion, pasta and salty bacon - you'll be back for more of this twist on a traditional Italian dish.

Recipe «Spaghetti bolognaise» presented in category Recipes / Meat, to prepare this dish you will need no more 4:25 minutes. To make this dish at home by prescription from the author sheff would need: 1 lemon, 40g butter, 2 tbsp olive oil, 4 rindless bacon rashers, finely chopped, 3 brown onions, finely chopped , 2 carrots, peeled, finely chopped, 2 celery stalks, trimmed, finely chopped, 1 tbsp brown sugar , 4 garlic cloves, crushed, 70g tomato paste, 1kg pork and veal mince, 500ml red wine, 2 x 400g cans diced tomatoes, 500ml Massel beef stock, 2 tbsp Worcestershire sauce, 3 fresh bay leaves.

Ingredients:

  • 1 lemon 
  • 40g butter 
  • 2 tbsp olive oil 
  • 4 rindless bacon rashers, finely chopped 
  • 3 brown onions, finely chopped 
  • 2 carrots, peeled, finely chopped 
  • 2 celery stalks, trimmed, finely chopped 
  • 1 tbsp brown sugar 
  • 4 garlic cloves, crushed 
  • 70g tomato paste 
  • 1kg pork and veal mince 
  • 500ml red wine 
  • 2 x 400g cans diced tomatoes 
  • 500ml Massel beef stock 
  • 2 tbsp Worcestershire sauce 
  • 3 fresh bay leaves 
  • 375g dried tagliatelle pasta 
  • Finely grated parmesan, to serve 

Instructions

  1. Peel a 4cm piece of rind from the lemon. Juice the lemon and reserve.
  2. Heat the butter and half the oil in a stock pot over medium-high heat. Cook bacon, onion and carrot, stirring, for 2 minutes until softened slightly. Add celery. Cook, stirring, for 5-8 minutes until vegetables are soft and translucent. Add the sugar, garlic and tomato paste. Cook, stirring, for 3 minutes. Transfer to a large heatproof bowl.
  3. Heat remaining oil in pot. Cook the mince, breaking it up with a wooden spoon, for 5 minutes until browned. Transfer to the bowl.
  4. Increase heat to high. Add wine and bring to boil. Simmer for 5 minutes until reduced by half. Return mince mixture to pot. Add tomato, stock, Worcestershire, bay leaves, lemon rind and half the juice. Season well with salt.
  5. Cover and bring to the boil. Reduce heat to very low. Cook, stirring occasionally, for 4 hours or until the sauce is a glossy dark red. Season with salt and remaining lemon juice.
  6. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 1 cup of the cooking liquid.
  7. Toss 2 cups of sauce with pasta, adding a little of the reserved cooking liquid to coat pasta with sauce. Serve with parmesan.