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Spaghetti Bolognese with Oregano and Red Wine

Pasta and Pizza • Italian

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Time 2 hours
Ingredients 19
Servings 4

Description

Spaghetti Bolognese with Oregano and Red Wine

Ingredients

  • Onion ½ head
  • Carrot ½ piece
  • Celery stalk 1 piece
  • Pancetta 0 oz
  • Butter 0 oz
  • Olive Oil 0 fl oz
  • Pork Mince 10 oz
  • Lean Beef 10 oz
  • Rosé Dry Wine 5 fl oz
  • Tomato Puree 3½ tablespoons
  • Chicken Broth 1⅕ liters
  • Bay leaf 1 piece
  • Fresh basil leaves 0 oz
  • Spaghetti 10 oz
  • Parmesan Cheese to taste
  • Fresh Rose Hips 1 sprig
  • Olive Oil to taste
  • Salt to taste
  • Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Peel and finely chop the onion, grate the carrot, then finely chop together with the celery. Finely chop the pancetta.

Step 2

Melt the butter with a splash of olive oil in a large skillet over medium heat.

Step 3

Sauté the pancetta for 1 minute, then add the onion, carrot, and celery and cook for 10 minutes or until they start to soften.

Step 4

Add the ground meat and sauté for 5 minutes or until browned on all sides and all liquid has evaporated. Stir regularly, breaking up the meat with the back of a spoon.

Step 5

Pour the wine into the skillet and bring it to a boil, then add the tomato puree and cook for 1–2 minutes before pouring in the broth.

Step 6

Add the bay leaf, then pick, finely chop, and mix in most of the oregano.

Step 7

Bring to a boil, then cover and simmer on low heat for 45 minutes or until thickened and reduced, stirring occasionally.

Step 8

When the Bolognese is almost ready, cook the spaghetti in a large pot of boiling salted water according to the package instructions.

Step 9

Season the Bolognese with sea salt and black pepper, then remove and discard the bay leaf.

Step 10

Leaving a little cooking water, drain the pasta and add it to the Bolognese. Mix well until they are soft and glossy, adding a little water if needed to loosen.

Step 11

Plate the spaghetti and grate Parmesan cheese over the top. Drizzle with a little extra virgin olive oil, and sprinkle with the remaining oregano and rosemary leaves.

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