Spaghetti Bolognese is a classic Italian dish that traditionally uses minced beef and pancetta. I've omitted the pancetta, but only because I'm not fond of soggy bacon - do include it if you wish!
I've also recently read that bay leaves are the only herb that is used in the authentic recipe. Personally, I like to include generous amounts of finely chopped fresh rosemary and dried oregano, which enhance the rich, meaty, tomato sauce.
So, in summary, my dish is far from traditional but I think it's pretty tasty all the same!
2 tablespoons of olive oil
1 large onion
1 tablespoon of finely chopped fresh rosemary
3 cloves of garlic
400g beef mince
1 carrot
150ml red wine
2 x 400g tins of chopped tomatoes
1 heaped tablespoon of dried oregano
3 bay leaves
1 tablespoon of sun-dried tomato paste
Seasoning
Spaghetti
Parmesan
- Pre-heat the oven to 180°C.
- Peel and finely dice the onion.
- Finely chop the rosemary.
- Peel and grate the carrot.
- Peel the garlic cloves.
- Heat 1-2 tablespoons of olive oil in a large ovenproof pan, over a low to medium heat.
- Add the onion and rosemary to the pan and sauté until the onion is translucent.
- Crush the garlic and add it to the pan. Stir for 2-3 minutes, being careful not to burn the garlic.
- Add the mince to the pan and increase the heat. Stir until there is no pink meat remaining.
- Add the grated carrot and oregano to the pan and stir well to combine.
- Pour in the red wine and let it bubble for a few minutes.
- Add the two tins of chopped tomatoes and the sun-dried tomato paste.
- Season well, then stir to combine before bringing the mixture to the boil.
- Cover and place in a hot oven for 1 hour.
- Remove from the oven and leave to cool for 5-10 minutes.
- Serve with spaghetti and grated parmesan.
