How To Make Spaghetti Bolognese

You will need:

8 ¾ oz minced lean beef 8 ¾ oz minced pork 2 fl oz olive oil 6 slices of smoked bacon, chopped , or pancetta 1 onion, finely chopped 2 carrots, finely diced 3 garlic cloves, minced 2 celery stalks, finely diced 14 oz tin of crushed tomatoes 7 oz tomato purée 4 fl oz red wine 1 tsp oregano 2 tbsp parsley, chopped salt and pepper 17 ½ oz spaghetti 1 tbsp olive oil 7⁄8 oz parmesan, grated 2 large saucepans 1 wooden spoon 1 colander

Step 2: Preheat the oven

Preheat the oven to 180ºC (350ºF) or gas mark 4.

Step 3: Make the sauce

Place a medium pan under a high heat and warm through, then add the olive oil and the bacon bits. Stir in well with your wooden spoon.
When the bacon has rendered, which means when the fat has melted, start to add the beef, little by little stirring each time to break the meat up and help it brown. Allow it to cook for a few minutes.

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TIP! By placing the meat in little by little ensures that your pan won't cool down, therefore cooking the meat evenly.
After a few minutes add the pork, again adding little by little and stirring well each time. Allow it to cook for a few minutes.
When the meat is thoroughly cooked and separated add the onion, carrots, celery and garlic. Combine well and let it all cook for a few minutes, stirring occasionally.
Add the tomato purée, mixing it in well. After a few minutes stir in the wine and cook for several minutes allowing it to evaporate.
Then stir in the chopped tomatoes and turn the heat off. Season with oregano, salt and pepper and give it a good final stir. It is now ready to bake.

Step 4: Bake the sauce

Place the pan in the centre of the preheated oven and depending on the size of your pot cook for roughly one hour to an hour and a half.

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By baking the dish in the oven ensures that it will stew nicely in it's own juices and caramelize, as it has very little liquid and will not burn by cooking from the heat underneath.
It is important that during the cooking process you stir the sauce from time to time to make sure that no part of it is burning.

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If you see it is getting dry feel free to add a few spoonfuls of water.

Step 5: Cook the pasta

Twenty minutes before the sauce has finish cooking, season a pan of boiling water with salt and add the spaghetti. Very gently push it down into the water, add 1 tbsp of olive oil and let it come back to the boil.
Every pasta has a different cooking time and it is always good to check the instructions on the back of the package, but roughly cook it for 7 - 10 minutes.

Step 6: Remove the pan from the oven

Remove the pan from the oven after roughly one hour to one and a half hours, when the majority of liquid has been absorbed.

Step 7: Drain the pasta

Drain the pasta into a colander in the sink. Then place a pot underneath the colander to catch the extra liquid.

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If using the pasta right a way there is no need to wash the pasta but if it's going to be used later do wash it and mix a little olive oil into it.

Step 8: Serve

Using your tongs, heap a generous helping of spaghetti into a serving bowl. Place an equally generous helping of the sauce on top and then finally garnish with some chopped parsley and a sprinkle of parmesan cheese.
Your dish is now ready to serve! Serve hot with a nice glass of red wine!

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