Spaghetti Bolognese with Oregano and Red Wine
Pasta and Pizza • Italian
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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