Spaghetti Bolognese
Recipe by Neil Perry from Neil Perry - Fresh And Fast
A twist on the classic pasta dish.
Ingredients
- Extra virgin olive oil
- ½ brown onion, finely chopped
- 2 cloves garlic, sliced
- 1 small carrot, diced
- 1 stick celery, diced
- 100g Schultz smoky bacon, diced
- Sea salt and freshly ground black pepper
- 300g beef mince
- 300g pork mince
- 1 cup red wine
- 1 tin whole Italian tomatoes, roughly chopped
- 1/3 bunch fresh thyme, roughly chopped
- 100g dried spaghetti per person
- Parmigiana Reggiano parmesan cheese
Method
- Heat a little olive oil in a large fry pan.
- Add the onion, garlic, carrot, celery, bacon and salt all together and caramelise.
- Add the mince and a little extra salt and cook 3 minutes, stirring to colour the mince well.
- Add the red wine and bring to the boil.
- Add the tomatoes and simmer for about 20 minutes.
- Add the thyme. While the sauce is cooking, cook the pasta in plenty of boiling salted water.
- To serve, Add the cooked pasta to the sauce, stir well and spoon on to a serving plate.
- Finish with freshly grated parmesan.
