※ Bolognese (Classic Recipe)

• 2 rashers of smoked streaky bacon
• 2 medium onions
• 2 cloves of garlic
• 2 carrots
• 2 sticks of celery
• olive oil
• 2 heaped teaspoons dried oregano
• 500g good-quality minced beef, pork, or (even better!) a mixture of the two
• 2 x 400g tins of chopped tomatoes
• sea salt and freshly ground black pepper
• a small bunch of fresh basil
• 100g Parmesan cheese
• 400-500g dried spaghetti or penne  
• 1 tablespoon sweet smoked paprika
• 2 tablespoons of Worcestershire sauce
• 1 cup red or white wine

The classic pastas to serve this with are spaghetti, tagliatelle and penne, but this sauce can also be used for many other things, like filling cannelloni or layering up a lasagne. With so many options, it’s well worth bagging up any leftover sauce and freezing it for another day. 

Finely slice the bacon
Peel and finely chop the onions, garlic, carrots and celery – don’t worry about technique,
just chop away until fine. Place a large pan on a medium to high heat

Add 2 lugs of olive oil, your sliced bacon and the oregano and cook and stir until the bacon is lightly golden. Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured.

Stir in the minced meat breaking it up with your spoon and brown
Add the tinned tomatoes.
Fill one of the empty tins with water and add to the pan
Stir in a good pinch of salt and pepper, 
paprika & Worcestershire sauce & wine.
Pick the basil leaves and place in the fridge for later Finely chop the basil stalks and stir into the pan. Bring to the boil
Turn the heat down and simmer with a lid on and slightly askew for 1 hour, stirring every now and again.

Take the lid off and cook for another 30 minutes, stirring occasionally.

Keep an eye on the sauce as it cooks, and if you think it’s starting to dry out, add a splash of water 
Remove the Bolognese sauce from the heat.

Finely grate the Parmesan and stir half into the sauce.
Tear and stir in any larger basil leaves, keeping the smaller ones for sprinkling over before serving
Mix up, have a taste, and season with a little more salt and pepper if needed – congratulations! You now have a beautiful Bolognese sauce. At this stage you can allow it to cool, bag it up and freeze it, or keep it warm while you cook your pasta.

source for the sauce (I have very slightly changed it.)


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