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PREP 30 minutes
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 100 ml Olive Oil
  • 450 g Pork Mince
  • 450 g Beef Mince
  • 150 g Diced Pancetta
  • 1 Large Brown Onion (Finely diced)
  • 2 Medium Carrots (Diced as chunky as you like them)
  • 2 Small Celery Sticks (Finely diced)
  • 4 Cloves of Garlic (Finely sliced)
  • 550 ml Red Wine
  • 800 g Tinned Chopped Tomatoes
  • 1 tbsp Sugar
  • 400 ml Beef Stock
  • 300 ml Water
  • 1 Large Stem of Fresh Rosemary
  • 1 Small Bunch of Fresh Thyme
  • 2 Bay Leaves
  • 2 tbsps Chopped Fresh/Dried Oregano
  • Salt and Pepper to Taste
  • Spaghetti (Enough for the people you are serving)
Spaghetti Bolognese

Spaghetti Bolognese

  1. Preheat your oven to 190℃
  2. Put the mince in a roasting dish, season well with salt and pepper and roast for 20 minutes until a crust is formed. Remove from the oven and leave to one side until later.
  3. In a large pot and a healthy glug of olive oil on a medium high heat.
  4. When lightly smoking add the diced pancetta. Stir often avoiding letting it catch and cook for 3-4 minutes until until starting to crisp.
  5. Add the onions and stir often to avoid letting them catch (add a dash more oil if you need to) and cook for 5 minutes until starting to soften and turn translucent.
  6. Add the carrots and celery to the pot, mix thoroughly and cook for a further 5 minutes.
  7. Add the garlic, stir through and cook for another 2 minutes.
  8. Add the roasted mince to the pot and break it up roughly. Keep it chunky to add texture to the bolognese and mix through thoroughly.
  9. Turn the heat up to full on the hob, once the pot starts to sizzle add the red wine. You want the red wine to almost cover all the ingredients but not quite.
  10. Bring to the boil.
  11. Add the tinned tomatoes and mix through thoroughly.
  12. Add the beef stock and water and bring to the boil.
  13. Drop the heat on the hob to a medium low heat.
  14. Place the Rosemary, thyme and bay leaves on the top of the bolognese mix and let it slightly submerge. Dont mix them through.
  15. Leave uncovered to simmer and reduce down for an hour. Stir after 30 minutes avoiding as best you can mixing through the rosemary and thyme. If you want the sauce a little less thick, reduce the simmer time by 30 minutes. Alternatively if you like it thicker, check every 15 minutes after the hour.
  16. Once reduced down, remove the herbs.
  17. Add the sugar and stir though well.
  18. Add the oregano and mix through thoroughly.
  19. Check the seasoning with salt and pepper.
  20. Serve up with spaghetting and parmesan.
  21. Enjoy!
Spaghetti Bolognese

Spaghetti Bolognese

PREP 30 minutes
TOTAL 1 hour 30 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

  • 100 ml Olive Oil
  • 450 g Pork Mince
  • 450 g Beef Mince
  • 150 g Diced Pancetta
  • 1 Large Brown Onion (Finely diced)
  • 2 Medium Carrots (Diced as chunky as you like them)
  • 2 Small Celery Sticks (Finely diced)
  • 4 Cloves of Garlic (Finely sliced)
  • 550 ml Red Wine
  • 800 g Tinned Chopped Tomatoes
  • 1 tbsp Sugar
  • 400 ml Beef Stock
  • 300 ml Water
  • 1 Large Stem of Fresh Rosemary
  • 1 Small Bunch of Fresh Thyme
  • 2 Bay Leaves
  • 2 tbsps Chopped Fresh/Dried Oregano
  • Salt and Pepper to Taste
  • Spaghetti (Enough for the people you are serving)
  1. Preheat your oven to 190℃
  2. Put the mince in a roasting dish, season well with salt and pepper and roast for 20 minutes until a crust is formed. Remove from the oven and leave to one side until later.
  3. In a large pot and a healthy glug of olive oil on a medium high heat.
  4. When lightly smoking add the diced pancetta. Stir often avoiding letting it catch and cook for 3-4 minutes until until starting to crisp.
  5. Add the onions and stir often to avoid letting them catch (add a dash more oil if you need to) and cook for 5 minutes until starting to soften and turn translucent.
  6. Add the carrots and celery to the pot, mix thoroughly and cook for a further 5 minutes.
  7. Add the garlic, stir through and cook for another 2 minutes.
  8. Add the roasted mince to the pot and break it up roughly. Keep it chunky to add texture to the bolognese and mix through thoroughly.
  9. Turn the heat up to full on the hob, once the pot starts to sizzle add the red wine. You want the red wine to almost cover all the ingredients but not quite.
  10. Bring to the boil.
  11. Add the tinned tomatoes and mix through thoroughly.
  12. Add the beef stock and water and bring to the boil.
  13. Drop the heat on the hob to a medium low heat.
  14. Place the Rosemary, thyme and bay leaves on the top of the bolognese mix and let it slightly submerge. Dont mix them through.
  15. Leave uncovered to simmer and reduce down for an hour. Stir after 30 minutes avoiding as best you can mixing through the rosemary and thyme. If you want the sauce a little less thick, reduce the simmer time by 30 minutes. Alternatively if you like it thicker, check every 15 minutes after the hour.
  16. Once reduced down, remove the herbs.
  17. Add the sugar and stir though well.
  18. Add the oregano and mix through thoroughly.
  19. Check the seasoning with salt and pepper.
  20. Serve up with spaghetting and parmesan.
  21. Enjoy!