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Spaghetti bolognaise
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Prep Time:
20 minutes
Cook Time:
265 minutes
Total Time:
285 minutes
Indulge in the ultimate comfort food: savory bacon, tomatoes, and onions mixed with pasta in a flavorful twist on classic spaghetti bolognese.
Ingredients:
  • 1 lemon
  • 40g butter
  • 36.40 gm olive oil
  • 4 rindless bacon rashers, finely chopped
  • 3 brown onions, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery stalks, trimmed, finely chopped
  • 16.00 gm brown sugar
  • 4 garlic cloves, crushed
  • 70g (1/4 cup) tomato paste
  • 1kg pork and veal mince
  • 500ml (2 cups) red wine
  • 2 x 400g cans diced tomatoes
  • 500ml (2 cups) beef stock
  • 48.80 gm Worcestershire sauce
  • 3 fresh bay leaves
  • 375g dried tagliatelle pasta
  • Finely grated parmesan, to serve
Instructions:
  • Remove a 4cm strip of lemon rind and squeeze out the juice, then set aside.
  • In a stock pot over medium-high heat, melt butter with half the oil. Sauté bacon, onion, and carrot for 2 minutes until slightly softened. Stir in celery and continue cooking for 5-8 minutes until vegetables are soft. Mix in sugar, garlic, and tomato paste. Cook and stir for an additional 3 minutes. Transfer contents to a large heatproof bowl.
  • Add the rest of the oil to the pot and sauté the mince until browned, using a wooden spoon to break it up. This should take about 5 minutes. Then, transfer the cooked mince to a bowl.
  • Turn up the heat to high and pour in the wine, letting it come to a boil. Let it simmer for 5 minutes until it's reduced by half. Put the mince mixture back into the pot and stir in the tomato, stock, Worcestershire sauce, bay leaves, lemon rind, and half of the lemon juice. Season generously with salt.
  • Cover the pot and bring it to a boil, then reduce the heat to very low. Cook for 4 hours, stirring occasionally, until the sauce turns into a glossy dark red. Season with salt and the remaining lemon juice.
  • Boil the pasta in a generously salted large saucepan until al dente. Save 1 cup of the cooking liquid before draining.
  • Mix 2 cups of sauce with pasta, adding a splash of reserved cooking liquid to combine. Serve with a generous sprinkle of parmesan.

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