Ingredients Jump to Instructions ↓

  1. 1 large onion , diced

  2. 100 g pancetta , cut into 3cm strips or rindless streaky bacon

  3. 2 cloves garlic

  4. 1 tsp oregano , chopped

  5. 450 g minced beef

  6. 1 x 400 g canned chopped tomatoes

  7. 250 ml beef stock

  8. 2 tbsp balsamic vinegar

  9. 175 ml red wine

  10. 1 pinches sugar

  11. 3 tbsp basil

  12. 4 tbsp parmesan shavings coarsely ground black pepper

  13. 450 g dried spaghetti

  14. 4 tbsp olive oil drizzle of olive oil

Instructions Jump to Ingredients ↑

  1. Spaghetti bolognese Method 1. Heat the olive oil in a large saucepan over a medium heat. Add the onions and bacon, and soften, without browning for 5 minutes, stirring occasionally.

  2. Stir in the garlic and oregano and continue cooking for a further minute. Tip in the beef and fry until the meat juices have almost dried up.

  3. Add the tomatoes and their juice, the stock vinegar, wine and sugar. Bring to a simmer and cook until most of the liquid has cooked down - about 20 minutes. Stir in the basil leaves.

  4. Bring a large pan of lightly salted water to the boil, and add the spaghetti. Cook until 'al dente' - it should have a slight bite - about 8-10 minutes. Drain the spaghetti in a colander and return to the pan. Drizzle with olive oil and season with freshly ground black pepper.

  5. Divide the spaghetti between 4 plates and top with the mince. Scatter with Parmesan shavings before serving.


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