
Spaghetti bollognese
From River Cottage Every Day
Serves 6
1 tbsp olive oil
250g pancetta or streaky bacon, cubed
1 onion, finely chopped
1 large carrot, finely chopped
2 stems celery, finely chopped
2 cloves garlic, finely chopped
1kg beef skirt, coarsely minced
2 tins chopped tomatoes
2 glasses red wine
1 bay leaf
About 200g dark-gilled mushrooms, sliced
Grated Parmesan, Cheddar or another hard, flavoursome cheese, to serve
A little extra virgin olive oil, to serve
Salt and freshly ground black pepper
250g pancetta or streaky bacon, cubed
1 onion, finely chopped
1 large carrot, finely chopped
2 stems celery, finely chopped
2 cloves garlic, finely chopped
1kg beef skirt, coarsely minced
2 tins chopped tomatoes
2 glasses red wine
1 bay leaf
About 200g dark-gilled mushrooms, sliced
Grated Parmesan, Cheddar or another hard, flavoursome cheese, to serve
A little extra virgin olive oil, to serve
Salt and freshly ground black pepper
- Heat the olive oil in a large casserole or saucepan over a medium heat. Add the pancetta or bacon and cook for 3-4 minutes, so the fat starts to run.
- Add the onion, carrot, celery and garlic, reduce the heat a little and sweat the vegetables gently for about 10 minutes. Add the beef mince, increase the heat again, and cook, stirring, until the mince is broken down into little chunks and has completely lost any raw look.
- Add the tomatoes, wine and bay leaf, then the sliced mushrooms. Stir well, bring to the boil, then reduce the heat and cook, uncovered, at a very gentle simmer, stirring every now and again, for at least 2 hours.
- Season, then spoon over hot, freshly-cooked pasta. Scatter with grated cheese, trickle with a little oil and grind on plenty of black pepper before serving.
I’ve not had spag bol in what seems like forever! Everyone needs to have a good spag bol recipe up their sleeve.
PS – Your recent bread baking posts have inspried me to try making another sourdough starter. Wish me luck, 4th time round!!!
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