Dean's best spaghetti bolognese
There's spaghetti bolognese, and then there's Dean's spaghetti bolognese, made with smoked pancetta and rosemary for the best taste ever.
Serves 4-6
Ingredients
500g beef mince (best quality you can afford)
2 onions, finely diced
1 large carrot, finely diced
3 sticks celery, finely diced
4 cloves garlic, crushed
1 tbsp fresh rosemary, finely chopped
100g smoked pancetta, cubed or smoked streaky bacon, sliced
200ml milk
200ml red wine
500g carton tomato passata
1 tbsp tomato puree
1 tbsp dried oregano
500ml beef stock
Pinch of sugar
300g spaghetti
To serve
Parmesan cheese
Fresh basil
Method
Add the beef into a preheated large pan and cook for 5-6 minutes over a high heat. Brown the mince, remove from the pan and set to once side.
Add the onions, carrot, celery, garlic, rosemary and pancetta to the pan you browned the mince in and cook for 6-7 minutes before returning the mince to the pan.
Pour in the milk then cook until evaporated then pour in the red wine and reduce by half. Add the passata, puree, stock and oregano and stir to combine. Bring to a simmer then cover and cook over a low heat for 1 ½ - 2 hours.
Season with salt, pepper and sugar to taste
Cook the pasta to the packets instructions, drain then toss through the sauce before serving with a grating of cheese and some fresh basil leaves.
