Spaghetti Bolognese an italian classic we all know so well, but with so many different takes and variations throughout different regions which is the best and tastiest. I can’t confirm that I have the very best recipe but I can confirm i have a seriously good authentic take on this italian staple, inspired by ‘The Hairy Bikers’ but altered slightly for instance the use of pancetta giving an extra salty pork element to the dish.
To serve 4-6 people
- 500g/1lb 2 oz lean mince beef
- 1 medium onion, finely chopped
- 2 celery sticks, trimmed and finely sliced
- 2 medium carrots finely diced
- 2 cloves garlic finely chopped
- 150g pancetta or streaky bacon cubed
- 1 tbsp plain flour
- 150ml/5 fl oz red wine (preferably chianti)
- 1 x 400g can chopped tomatoes
- 2 tbsp tomato puree
- 1 beef stock cube
- 1 tsp caster sugar
- 1 tsp dried oregano or 1 tsp dried mixed herbs
- 2 bay leaves
- 450g dried spaghetti (Preferably De Cecco brand)
- salt and freshly ground black pepper
- Parmesan cheese to serve
1. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic.
2. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.
3. Add the pancetta and fry with the mince and vegetables for another 2–3 minutes.
4. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water.
5. Crumble the stock cube over the top then add the caster sugar and herbs.
6. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer.
7. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally.
8. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together.
9. Cook for 10–12 minutes, or according to the packet instructions.
10. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.
11. Drain the spaghetti in a colander and divide between warmed bowls.
12. Spoon the Bolognese sauce on top, sprinkle with freshly grated parmesan cheese and serve immediately.
The end result is a thick full flavoured robust meaty sauce with a lasting after taste, one of My personal favourites.
I hope you enjoy making this for yourself it’s by no means the most simple but it isn’t hard and the end result is magnificent.
This will certainly impress anyone you choose to share it with.