Spaghetti bolognese is a much loved mid-week family meal and there are a multitude of methods to achieving the ultimate bolognese. Some recipes use different minces, others add vegemite, nutritional yeast, mushrooms or concentrated stock whilst others cook their bolognese for hours. By simply adding 100g of Skara pancetta, bacon or salami the smoked meat adds depth and richness of flavour the whole family will love.
Three ways: Choose to make this recipe with Flat Pancetta, Roasted Bacon or Croatian Salami
Ingredients
2 tablespoons olive oil
1 large brown onion, finely chopped
2 carrots, peeled and diced
2 celery sticks, diced
2 cloves garlic, crushed
100g Skara Flat Pancetta or Smokehouse Roasted Bacon or Croatian Salami, finely chopped
500g beef mince
½ cup red wine
2 cups (500ml) beef stock
2 x 400g tinned crushed tomatoes, basil and oregano
½ cup semi-dried tomatoes, finely chopped
Salt flakes and freshly ground black pepper
Grated parmesan, to serve
- 500g dried pasta (eg. spaghetti, linguine or taglietelle)
Method
- Heat 1 tablespoon olive oil in a large non-stick saute pan over low heat. Add onion, carrots, celery, garlic and Skara Pancetta, (or Smokehouse Roasted Bacon or Croatian Salami), stirring to combine. Cover and cook for 10 minutes.
- Add beef mince, breaking it up with a wooden spoon and increase heat to medium-high. Cook for 5 minutes, stirring occasionally until meat turns brown all over.
- Add wine, stirring to combine and cook until reduced by half.
- Add stock, crushed and semi-dried tomatoes, stirring to combine. Bring to the boil, reduce heat to a simmer, cover and cook for 1 hour, stirring occasionally to prevent sauce sticking.
- Remove lid and cook for a further 30 minutes. Check seasoning and adjust to taste.
- Cook pasta of choice following pack instructions. Drain.
- Serve bolognese with pasta and grated parmesan.