recipe - tried and tested - Spaghetti Bolognese - BBC Good.txt

Food

# Spaghetti Bolognese

#### Ingredients

- 50g butter

- 70g pancetta

- 1 onion, finely chopped

- 2 cloves garlic, finely chopped

- 1 carrot, finely chopped

- 2 celery stalks, finely chopped

- 2 large mushrooms, finely chopped

- 2 bay leaves

- 400g minced beef or lamb

- 200ml whole milk

- 220ml crushed tomatoes or passata

- 200ml red wine

- 200ml vegetable stock

- pinch freshly ground nutmeg

- spaghetti or tagliatelle, cooked according to packet instructions

- grated parmesan cheese, to serve

#### Preparation method

- Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much.

- Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well.

- Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender.

- Turn up the heat and tip in the minced beef or lamb, breaking it up well with a wooden spoon.

- Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through.

- Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper.

- Bring to the boil, then reduce the heat to a gentle simmer.

- Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally.

- To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated parmesan and serve.

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