Spaghetti bolognese
- Preparation and cooking time
- Total time
- Easy
- Serves 6
- olive oil
- 150g pancettadiced
- 500g beef mince
- 6 pork sausagesskinned (look for ones with high meat content)
- 2 onionschopped
- 4 cloves garliccrushed
- 2 sticks celeryfinely diced
- 2 carrotsgrated
- 2 x 400g tins cherry tomatoes
- 2 tbsp tomato purée
- 300ml chicken stock
- a small bunch basilchopped
- 500g spaghetti
- grated to serve parmesan
- kcal858
- fat41.6g
- saturates14.5g
- carbs74.7g
- fibre7g
- protein42.9g
- salt2.4g
Method
step 1
Heat 3 tbsp olive oil in a large, wide pan with a lid.
step 2
Add the pancetta and cook until golden. Add the mince and cook until browned, breaking it up in the pan with a spatula or wooden spoon.
step 3
Add the sausage in pieces and keep cooking until it is opaque – try to break up the sausage into smaller pieces as it cooks so it’s a similar size to the mince.
step 4
Add the onions, garlic, celery and carrots and give everything a good stir. Cover and cook on a low heat until the veg softens, stirring now and then. This will take about 10 minutes.
step 5
Add the tomatoes, purée and stock, and bring to a simmer. Cover and cook for 1 hour. Add the basil and cook for another 5 minutes.
step 6
Cook the spaghetti, then drain and toss with the sauce. Spoon into warm bowls and serve with parmesan, if you like.