Spaghetti Bolognese
Contains statutory allergens: Sulphites, Gluten, Celery
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Ingredients (15)
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Instructions (8)
Brown the meat: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the ground meat and pancetta/bacon, and cook, until browned.
Add the aromatics: Add the chopped onion, carrot, celery root, and minced garlic to the pot. Cook until the vegetables soften, about 5 minutes, stirring occasionally. Stir in the bay leaves and coarsely ground black pepper.
Simmer: Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally.
Tomato paste: Stir in the tomato paste and cook for a minute or two to deepen its flavor.
White wine: Pour in the white wine and bring the sauce to a boil.
Tomatoes: Stir in canned tomatoes and water. Add some oregano and bring the sauce back to the boil.
Simmer: Reduce the heat to the lowest setting, cover the pot, and let the Bolognese simmer gently for at least 2 hours, or even longer for a richer flavor. Stir occasionally to prevent sticking.
Adjust and season: If the sauce becomes too thick, add a little water to thin it out. Remove the bay leaves. Taste and season with salt, freshly ground black pepper, and a pinch of grated nutmeg.
