Spaghetti Bolognese originated in Bologna, Italy and it dates back since the 15th century. Old versions of this dish barely use tomatoes and it was just added in the modern versions of this dish, Italian’s do also use a wider type of noodles like Tagliatelle or lasagne which makes the heavy sauce hold up easily. The use of Spaghetti on the other hand is the popular Bolognese pasta outside of Italy.
- 400 g spaghetti, cooked according to packet instructions
- 500 g premium beef mince
- 100 g pancetta, finely chopped
- 2 400 g can chopped tomatoes
- 2 tbsp tomato paste
- 250 ml red wine
- 1 large carrot, finely chopped
- 2 sticks celery, finely chopped
- 1 large white onions, finely chopped
- 4 cloves garlic, minced
- 3/4 cup grated parmesan cheese
- handful fresh basil, roughly torn
- 1 tsp dried oregano
- 2 pcs bay leaves
- olive oil
- sea salt
- freshly ground black pepper
- shaved parmesan, to garnish
- Place a good amount of olive oil in a large sauce pan.
- Add chopped pancetta and fry until crispy.
- Reduce heat then add onions, carrots, celery and garlic. Cook for 10 minutes while constantly stirring.
- Turn heat to high then add the minced beef, cook until meat is browned all over.
- Add the chopped tomatoes, tomato paste, red wine, fresh basil, dried oregano and bay leaves simmer in low heat for an hour. Stir occasionally to prevent the bottom from burning.
- Add the parmesan, sea salt and freshly ground black pepper then mix to combine well.
- Pour sauce on top of spaghetti then serve with shaved parmesan cheese.