Spaghetti Bolognese

For me, Spag bol is definitely best cooked low and slow and then left until the next day and re-heated. 

If you have a processor (Not at uni I know!) I like to blitz the carrots, onion and celery so they disappear into the mix but haven't done so here as I know you don't have access to one.

In Italy they mix the pasta into the bolognese before serving so I have to be authentic....is personal preference. This pic isn't great as I forgot to take one so this is the leftovers!! 

Serves

Prep Time: 20 mins

Cook Time: 50 mins

Equipment

Casserole dish
Knife
Chopping board
Garlic Press
Wooden spoon
Measuring jug 

tbsp measurer

Pan with lid

Ingredients

6oz/ 150g sliced / cubed bacon or pancetta
1lb 2oz / 500g lean beef mince 

1 medium onion, finely chopped

2 sticks celery, diced

2 medium carrots cubed

2 cloves garlic minced in press

1 tbsp plain flour

150ml - 5 floz red wine (optional but gives depth to the dish)

400g / 14oz  tin tomatoes

2 tbsp tomato puree

1 beef stock cube

1 tsp caster sugar

1 tsp dried oregano 

2 bay leaves

2 dashes of Worcestershire sauce

250g / 8oz dried spaghetti

Salt and freshly ground black pepper

Fresh Pecorino or parmesan to serve (pecorino cheaper!)

Method

Heat the oil in the casserole dish and add the diced bacon or pancetta, letting it brown slightly on the edges before adding the carrot, celery and onion. Coat in the oil, stir round and turn the heat to med-low. Place lid on and leave for 5 mins to soften.

Turn heat up and add mince and garlic. stir round for a few mins to brown the mince.

Sprinkle on the tbsp of plain flour and stir until it is all absorbed.

If you are using wine (you don't have to) pour in now and cook through a little. 

Add the tomatoes, tomato puree, sugar and water.

Sprinkle the beef stock cube over crushing it well and stir it through.

Add the oregano stir and the bay leaves and a few dashes of Worcestershire sauce. 

Season to taste.

Leave uncovered on a low heat for 40-50 mins gently bubbling away.

For the pasta boil a full kettle of water. 

Put the pasta in a large pan and pour the boiling water over the middle to help you twist it around to fit into the pan.

Gently stir to divide the strands.

Strong simmer for 15 mins or according to packet instructions. Drain and either stir through the bolognese or put in a serving dish and top with bolognese sauce and parmesan.

Enjoy!