Pasta Bolognese


Ingredients

2 tbsp (6 Teaspoons) olive oil
6 rashers of streaky 'pancetta' bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
2 carrots, chopped
stick of celery
1 kg minced beef
300 ml red wine
800 g chopped tomatoes
2 fresh or dried bay leaves
salt and freshly ground black pepper
360 g dried taliatelle
freshly grated parmesan cheese, to serve

Method

  1. Heat the oil in a large, heavy-based saucepan and fry the pancetta until golden over a medium heat.
  2. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about half. Reduce the temperature and stir in the tomatoes and celery.
  3. Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.
  4. Cook the pasta in plenty of boiling salted water. Drain and divide between plates.
  5. Sprinkle parmesan over the pasta before adding a good ladleful of the sauce.
  6. Finish with a further scattering of cheese and a twist of black pepper.