Red wine and pancetta add an extra flavour dimension to this traditional favourite.
Ingredients
- 1 tablespoon olive oil
- 2 large chopped onions
- 3 large garlic cloves, crushed
- 100g chopped pancetta
- 1kg beef mince
- 2 cups Massel beef stock
- 1 cup red wine
- 3 x 400g cans diced tomatoes
- 1/4 cup tomato paste
- 500g spaghetti
Method
- Step 1Heat olive oil in a saucepan over a medium heat and cook onions, garlic and pancetta for 4-5 minutes. Increase heat to high, gradually add mince and cook until well browned.
- Step 2Add beef stock, red wine, diced tomatoes and tomato paste. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 1/2 hours, stirring occasionally. Season with salt and pepper.
- Step 3Cook spaghetti in boiling, salted water until al dente. Drain. Serve half the bolognaise with the pasta and freeze the remaining sauce for later. Serve with grated parmesan, if desired.
Nutrition
2380 kj
Energy
20g
Fat Total
7g
Saturated Fat
39g
Protein
702.5mg
Sodium
8g
Carbs (sugar)
53g
Carbs (total)
All nutrition values are per serve
- Author: Rebecca Truda
- Image credit: Steve Brown
- Publication: Fresh Living
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