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Pippa's spaghetti Bolognese
Pippa's spaghetti Bolognese
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Total Time:
2 hours
Childhood memories of dining at Luigi's in Devon inspired Pippa's love for spaghetti Bolognese. Gennaro's version features a blend of beef and pork mince, red wine, and fresh herbs for an unforgettable flavor experience.
Ingredients:
  • ½ an onion
  • ½ a carrot
  • 1 stick of celery
  • 50 g higher-welfare pancetta
  • 15 g unsalted butter
  • olive oil
  • 250 g higher-welfare minced pork
  • 250 g minced beef
  • 150 ml red wine
  • 3½ heaped tablespoons tomato purée
  • 1.2 litres organic chicken or vegetable stock
  • 1 fresh bay leaf
  • 2 sprigs of fresh oregano
  • 300 g dried spaghetti
  • Parmesan cheese
  • extra virgin olive oil
  • 1 sprig of fresh rosemary
Instructions:
  • Start by peeling the onion, scrubbing the carrot, and very finely chopping them along with the celery. Finely chop the pancetta. Next, melt the butter with a splash of olive oil in a large pan over medium heat. Fry the pancetta for 1 minute, then add the chopped onion, carrot, and celery and cook for 10 minutes until they start to soften. Add the mince and fry for 5 minutes until lightly browned all over and any liquid has evaporated. Pour the wine into the pan and let it bubble away, then stir in the tomato purée and cook for a minute or two before adding the stock. Add the bay leaf, chop and stir in most of the oregano. Bring to a boil, cover, and simmer over low heat for 45 minutes, stirring occasionally until thickened. Meanwhile, cook the spaghetti in boiling salted water. Season the Bolognese with salt and pepper, remove the bay leaf, then add the drained pasta to the sauce. Toss until glossy, adding a splash of cooking water if needed. Serve the spaghetti topped with grated Parmesan, a drizzle of extra virgin olive oil, reserved oregano leaves, and rosemary.

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