Spaghetti Bolognese - Recipe

I enjoy experimenting with recipes, personalizing them by adding extra ingredients or using substitutes. Yet, some recipes are perfect as they are, like the authentic Spaghetti Bolognese. Although traditionally wine is used, I prefer to substitute it with beef stock and omit the pancetta for a truly delicious Italian meal.

Spaghetti Bolognese

Ingredients:

2 tbsp olive oil

6 rashers of chopped pancetta

2 large chopped onions

3 crushed garlic cloves

2 chopped carrots

1 stick of celery

1 kg minced beef

2 glasses of red wine

2 x 400 g cans of chopped tomatoes

2 bay leaves

Salt and pepper to taste

800 g dried tagliatelle

Grated Parmesan cheese to serve

Method:

1 - In a saucepan, heat the oil and sauté the bacon over medium heat until it turns golden. Add the onions and garlic, cooking until they soften. 

2 - Then, raise the heat, add the minced beef, and cook until it's browned. Add the wine, bring to a boil, and allow it to reduce by about one-third. Mix in the tomatoes, carrots, and celery, then lower the heat.

3 - Cover the saucepan with a lid and let it simmer for 1 to 1.5 hours, stirring occasionally.

4 - Cook the tagliatelle according to the package instructions, top it with the bolognese sauce, and garnish with grated Parmesan cheese.

Enjoy!