Ingredients
Units
Scale
- 500 g beef mince
- 100 g diced pancetta (or bacon lardons)
- 100 ml red wine
- 2 onions, diced
- 2 yellow or red peppers, diced
- 2 cloves of garlic, chopped
- 2 400g tins of chopped tomatoes
- 2 teaspoons tomato puree
- 150 g mushrooms, sliced
- A few basil leaves (or 1 teaspoon of dried basil)
- 400 g spaghetti
- A pinch of sugar
- Olive oil
Instructions
- Drizzle a tablespoon of olive in a large casserole pan and place over a low heat.
- Add the pancetta (or lardons) to the pan and fry until browned.
- Add the onions, pepper, mushroom and garlic and fry until the pepper starts to soften. Pour over the red wine and allow to simmer until the liquid has reduced by about half.
- In a separate frying pan, brown the mince. When browned add to the casserole pan.
- Cook the spaghetti according to the instructions.
- Add the tinned tomatoes, tomato puree, sugar, basil and some seasoning to the casserole pan and mix well.
- Bring up to the boil and then reduce the heat and simmer for 20 minutes until reduced and thick.
- Use tongs to transfer the spaghetti out of its pan and into the Bolognese (bringing just a little of its cooking water with it). Use the tongs to swizzle it around in the sauce until it is well coated.
- Serve with some freshly grated Parmesan and basil leaves.
- Prep Time: 10 minutes
- Cook Time: 40 minutes