SPAGHETTI BOLOGNESE

Ingredients •

2 tbsp olive oil •

1 tbsp butter •

1 onion, finely chopped •

2 garlic cloves, finely chopped •

1 carrot, grated • 1 stick celery, finely chopped •

150g pancetta, cubed •

500g beef and pork mince •

Sprig of rosemary, optional •

1 tbsp tomato paste • 100ml red wine • 400g tin tomatoes • 200ml beef stock • Pinch of salt • 500g pasta of choice • Grated parmesan Method

1. Add oil and butter to a large saucepan on medium heat.

2. Add onion, garlic, celery, carrot and pancetta. Stir until onion becomes translucent (2-3 mins).

3. Add mince and brown, stirring to break it up.

4. Add tomato paste and red wine and stir, scraping off any food that’s stuck to the base.

5. Add tomatoes, stock, rosemary sprig and a pinch of salt.

6. Turn down heat to low and simmer, with lid on, for about an hour.

7. About half way through cooking, place a large saucepan of water on to boil and cook spaghetti as per packet instructions or until al dente.

Reserve a little of the cooking water when draining. Place pasta back in saucepan.

8. Try meat sauce and adjust seasoning. Remove rosemary.

9. Add the bolognese sauce to the pasta, adding a little of the reserved pasta water if needed.

10. Serve in large bowls and sprinkle with parmesan cheese.