Bolognese

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5 from 3 votes

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: People

Calories: 1137kcal

Author: Chef Jack Ovens

Ingredients

200g (7.05oz) - Streaky Bacon, Diced
2 - Brown (Yellow) Onions, Grated
2 - Carrots, Grated
2 - Ribs of Celery, Grated
4 - Garlic Cloves, Minced
10g (0.3oz) - Picked Oregano Leaves, Roughly Chopped
10g (0.3oz) - Picked Rosemary Leaves, Roughly Chopped
500g (1.1lbs) - Beef Mince (Ground Beef)
500g (1.1lbs) - Pork Mince (Ground Pork)
1 Cup (250ml) - Cheap Red Wine
200g (7.05oz) - Sun-Dried Tomatoes, Roughly Chopped
10g (0.3oz) - Picked Basil Leaves, Roughly Chopped
2 Cans (800g-1.76lbs) - Diced Tomatoes + Splash Of Water To Rinse Them
150g (5.2oz) - Spaghetti Or Pasta Of Choice 150g (5.2oz) = 1 Serve
Seasoning To Taste
Parmigiano Reggiano Cheese, Freshly Grated To Serve
Extra Virgin Olive Oil To Serve
Cracked Black Pepper To Serve
Fresh Basil To Serve

Instructions

Place a large pot over high heat, add in the diced bacon & fry for 3 minutes or until golden and the fat has started to render. Add in the onion, carrot, celery, rosemary & oregano, saute for 6 minutes or until golden.
Add in the beef & pork mince, fry for 10 minutes or until browned all over & the water content has evaporated. Pour in the red wine, bring to a boil & reduce the wine for 3 minutes, stirring regularly. Season to taste.
Add in the sun-dried tomatoes, basil, diced tomatoes & a splash of water to rinse the tomatoes. Mix to combine, bring to a boil, reduce heat to medium-low, place on a lid and cook for 30 minutes undisturbed.
In the meantime, place a large saucepan of water over high heat, season generously with salt & bring to a boil. Cook pasta as per packet instructions, moving it regularly to prevent it from sticking.
Carefully remove the lid, mix to combine, check for seasoning adjusting accordingly & continue simmering for 15 minutes uncovered, mixing it regularly. Remove from heat.
To serve, add the cooked pasta straight into the sauce bringing along some pasta water or placing the pasta into a mixing bowl also bringing along some of the pasta water. Reserve some pasta water if necessary (it helps the sauce stick to the pasta). If the pasta is added to the sauce, mix it well add in the reserved pasta water if need be & serve in bowls.
If the pasta is added to a mixing bowl, spoon out as much sauce as you'd like into the bowl and mix well (this method is for leaving leftover sauce for another day). Serve into bowls.
Garnish with freshly grated Parmigiano Reggiano cheese, drizzle with extra virgin olive oil, crack over some black pepper & serve with fresh basil leaves. Dig in!