0.01 Introduction
0:27 Ingredients
0:50 Brown the Bacon and Mince
1:50 Sauté the Veggies:
2:30 The Sauce
3:03 Simmer
3:15 The Spaghetti
3:30 Serve
The Ingredients
SERVES 4
500g/12 oz spaghetti
For the sauce
85g 3 oz unsmoked bacon
340g 12 oz lean minced beef
2 tablespoons olive oil, medium onion finely diced
1 clove of garlic, crushed
110g 4 oz mushrooms, sliced
100 ml |3½ fl oz red wine
290 ml ½ pint brown stock (see page 102)
1 100g 14 oz can of tomatoes
1 teaspoon tomato purée
1 teaspoon dried basil
1 teaspoon chopped fresh marjoram or oregano salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese
Brown the Bacon and Mince
1. fry the bacon lardons slowly in it’s own fat, in a large frying pan, until lightly browned.Remove from the pan and set aside.
2. Add a little oil if necessary, and brown the mince.
3. With a slotted spoon, lift the mince into a saucepan.
Sauté the Veggies:
1. Place 1 tablespoon of the oil in the frying pan.
2. Add the onion. Cook over a low heat, stirring occasionally, until soft and lightly coloured.
3. Add the garlic and mushrooms and cook for 5 minutes.
4. Tip into the pan of meat.
PREPARING THE SAUCE
1. Pour the wine into the frying pan and bring to the boil,
2. Scrap the bottom of the pan with a wooden spoon to loosen all the sediment.
3. Stir in the stock, tomatoes and tomato purée.
4. Pour onto the meat in the saucepan.
5. Add the herbs and season to taste
Simmer
1. Cover and simmer for 1-1½ hrs or until the meat is tender.
Spaghetti
1. While the sauce is cooking, push the spaghetti into a large saucepan of boiling salted water and stir until the water reboils.
2. Boil uncovered for 10-12 minutes or until just tender.
3. Tip into a colander. Return to the rinsed-out pan and toss gently with 1 tablespoon oil, turning carefully with a wooden spoon.
Serve
1. Place the spaghetti onto warmed plates and pour over the Bolognese sauce.
2. Serve with Parmesan cheese sprinkled on top of the sauce or pass separately.