Spaghetti with Bolognese Sauce
I never make Spaghetti Bolognese any other way! Why? This is so good and tasty there's no need to try anything else. Flavored with pancetta or bacon and slowly cooked in red wine this Spaghetti with Bolognese Sauce comes out yummy every time!
Ingredients
- 2 tbsp Olive oil
- 2 tbsp Butter
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 4 pieces pancetta or streaky bacon, chopped
- 1 cup carrot, finely minced
- 1 cup celery, finely minced
- 1 lb (½ a kilo) ground beef
- ¾ cup red wine
- ½ cup milk
- 3 roma or plum tomatoes, pureed or diced (you can use a 14 oz can of diced or pureed tomatoes)
- 2 bay leaves
- ½ tsp each of – dried thyme and oregano
- salt and pepper, to taste
- 1 lb spaghetti or any favorite pasta, cooked al dente
- chopped fresh parsley to garnish, optional
Instructions
- Heat the olive oil and butter in a deep saucepan. When the butter has melted, sauté the onions and garlic just until aromatic, about a minute.
- Add the chopped bacon and cook until it begins to render its fat between 3-5 mins.
- Stir in the veggies (carrots and celery) and cook for a further couple of minutes. Add the ground beef and crumble with a fork to separate. Cook until it is no longer red. Season with salt and pepper, to taste.
- Pour in the red wine. Raise the heat slightly and cook until most of the wine has evaporated. Add the milk and continue to cook until it evaporates, too.
- Stir in the tomatoes with their juices (if using canned) plus the herbs including the bay leaves. Bring the sauce to a boil and then simmer uncovered on the lowest setting, stirring occasionally, for at least an hour (pref. 1 ½ hours). Taste and adjust the seasoning with a little salt and pepper if necessary.
- Garnish with fresh chopped parsley (if desired). Serve with parmesan cheese on the side. This recipe is indispensable for lasagna or for Baked Bolognese. Enjoy!
Notes
TIPS & TRICKS
For convenience, I use pre-shredded carrots for this that I quickly pulse or process in a small food processor to make them look finely minced.
For a shortcut, I use the food processor to mince the celery, too. That way prep time is quicker.
This recipe is indispensable for lasagna or Baked Bolognese so make this meat sauce ahead, freeze and use it when needed. Enjoy!
Nutrition
Calories: 554kcalCarbohydrates: 64gProtein: 27gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 62mgSodium: 116mgPotassium: 661mgFiber: 4gSugar: 6gVitamin A: 3980IUVitamin C: 8mgCalcium: 74mgIron: 3mg
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