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Spaghetti Bolognese

Spaghetti Bolognese


  • Pancetta or bacon optional, diced- 50 gr/ 2-3 strips
  • Olive oil- 2 tbsp.
  • Onions diced-1
  • Carrots diced-2
  • Celery stalks diced-2
  • Garlic-2-3 cloves
  • Fresh Basil- a bunch or dried basil- 2 tsp.
  • Diced Tomatoes canned- 2 X 400gr/14 oz cans
  • Dried Oregano- 2 tsp.
  • Ground Beef extra lean- 1 lbs.
  • Salt and pepper to taste
  • Spaghetti- 1 lbs.


  • In a large and deep frying pan or wide dutch oven fry diced bacon.
  • To the same pan add diced onions, carrots, celery, minced garlic and chopped basil stalks (they add so much flavour!). If you are using lean bacon or pancetta add a splash of olive oil and cook on low heat for about 5-7 minutes.
  • Pour in canned tomatoes and ground beef, fill both empty cans with water and add it to the sauce with a pinch of salt and pepper
  • Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring it to a boil then turn the heat down and let it simmer with a lid ajar for for 2.5-3 hours stirring it once in a while.
  • When your Bolognese is nearly done boil a large pot of water and cook spaghetti according to package directions. (I usually cook 2 min less than the package recommends, your pasta continues cooking when you combine it with sauce and you really don't want it overcooked!)
  • Drain your spaghetti and add your pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves.
  • Serve with freshly grated Parmesan cheese.

Recipes by vikalinka.com

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