Bolognese

Name: Bolognese
Ingredients: 2 tablespoons olive oil; 6 slices pancetta, chopped; 2 large onions, chopped; 3 garlic cloves, crushed; 2 carrots, chopped; 1 stalk celery; 1 kg lean ground beef; 2 glasses red wine; 400 g chopped tomatoes; 400 g passata; 2 dried bay leaves; salt & freshly ground black pepper; 800 g tagliatelle pasta noodles; freshly grated parmesan cheese, to serve

14 ingredients

11 steps

Ingredients

2 tablespoons olive oil
6 slices pancetta, chopped
2 large onions, chopped
3 garlic cloves, crushed
2 carrots, chopped
1 stalk celery
1 kg lean ground beef
2 glasses red wine
400 g chopped tomatoes
400 g passata
2 dried bay leaves
salt & freshly ground black pepper
800 g tagliatelle pasta noodles
freshly grated parmesan cheese, to serve

Directions

1

Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat.
2

Add the onions and garlic, frying until softened.
3

Increase the heat and add the minced beef.
4

Fry it until it has browned.
5

Pour in the wine and boil until it has reduced in volume by about a third.
6

Reduce the temperature and stir in the tomatoes, passata and celery.
7

Cover with a lid and simmer over a gentle heat for 1-1 1/2 hours until it's rich and thickened, stirring occasionally.
8

Cook the tagliatelle in plenty of boiling salted water.
9

Drain and divide between plates.
10

Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce.
11

Finish with a further scattering of cheese and a twist of black pepper.