This recipe is brought to you by the Taste team and Heinz.
- Heat olive oil in a large saucepan over a medium heat. Cook onion, carrot, celery and pancetta, stirring occasionally, for 5 minutes or until softened. Add garlic and rosemary, cook for 1 minute more or until aromatic. Add pork and veal mince, cook over a high heat, breaking mince up with a spoon for 5 minutes, or until browned.
- Add tomato paste, cook stirring for 1 minute, then add wine, simmer until reduced by half. Add tomatoes and 125ml (½ cup) water, bring to the boil. Bring to the boil, then reduce heat and simmer gently for 30 minutes, or until thick. Season with sea salt and freshly ground black pepper.
- Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente. Drain well. Serve spaghetti topped with the bolognese and grated Parmesan cheese.
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