Spaghetti Bolognese

 

INGREDIENTS

• 1 tbsp Napolina Olive Oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 2 cloves of garlic, crushed
• 500g minced beef
• 80g pancetta, diced
• 150ml red wine
• 2 tbsps Napolina tomato puree
• 1 beef stock cube
• 1 tsp dried oregano
• 2x 400g cans Napolina Plum Tomatoes
• Salt and ground black pepper
• 150g flat mushrooms, diced
• 400g Napolina Spaghetti
• Basil and Parmesan to serve

METHOD

1. Heat the oil in a heavy based frying pan and soften the onion, carrot and celery. Add the garlic and cook
2. for a minute more.
3. Turn up the heat, add the beef and pancetta to the pan and cook until lightly browned. Stir in the
4. mushrooms then pour over the wine and bubble until reduced by half.
5. Add the tomato puree, crumbled stock cube, oregano and tomatoes with their juice, breaking them down
6. with the back of a spoon, cover and simmer very gently for 1 1/2 – 2 hours.
7. Ten minutes before the sauce is finished cook the spaghetti in salted boiling water until al dente. Drain, then
8. stir in the sauce. Serve topped with basil and Parmesan.

Source: Napolina