Spaghetti alla Bolognese

 

This is our favourite meat and vegetable sauce for pasta, especially spaghetti. It is rich and delicious and doesn’t end up being a heavy, thick tomato based sauce. The meat and the richness of the wine come through.

 

Meat Sauce

4 Tbsp olive oil

1 onion, finely chopped

1 Tsp chopped garlic (from a jar)

4 strips bacon, chopped

1 carrot, diced

1 celery stick, diced

500 gm/1 lb lean ground beef

150 ml/1/4 pint red wine

125 ml/4 oz milk

grated nutmeg

28 oz can chopped tomatoes

1 Tbsp sugar

1 tsp chopped fresh oregano

salt and pepper

 

500 gm/ 1 lb spaghetti

1 tsp olive oil

freshly ground pepper

parmesan cheese, grated

 

Make the sauce: heat oil in a saucepan and saute the onion, garlic, bacon, celery, and carrot until soft and golden. Add the beef and cook, stirring occasionally, until browned.

 

Add the red wine and bring to a boil. Reduce heat slightly and cook over medium heat until most of the wine has evaporated. Season with salt and pepper.

 

Add the milk, and a little grated nutmeg, stirring well. Continue cooking until the milk has been absorbed by the meat mixture. Add the tomatoes, sugar and oregano. Reduce the heat to a bare simmer and cook, uncovered for 2-2 1/2 hours until the sauce is reduced and richly coloured.

 

Bring a large pot of salted water to the boil. Add the spaghetti and olive oil and cook until tender but firm to the bite (al dente). Drain well and season with pepper. Pour over the meat sauce and serve the Parmesan separately.

 

Serves 4