There's no doubt that making an authentic Bolognese can take a bit of time which is why I'll always make a large quantity so that I can freeze it in smaller batches.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 350g lean minced beef
- 350g lean minced pork
- 300ml red wine
- 2 x 400g (14oz) can plum tomatoes
- 1 x bouquet Garni (Bay leaf, thyme, rosemary, sage)
- 675g-1 kg spaghetti
- sea salt and freshly ground black pepper
- freshly grated Parmesan, to serve
- Heat a large, heavy-based pan. Add the oil and sauté the onion, carrot, and celery.
- Cook for 8-10 minutes until the vegetables have softened and taken on a little colour, stirring occasionally.
- Add the minced beef and pork to the pan and mix until well combined, then sauté until well browned, breaking up any lumps with a wooden spoon.
- Deglaze the pan with a little of the red wine, scraping the bottom of the pan to remove any sediment.
- Pour in the remaining wine with the plum tomatoes and break up using a wooden spoon.
- Bring to the boil, add in the bouquet garni, reduce the heat to the lowest setting and simmer for at least 2 hours, or up to 4 hours is best until the beef & pork is meltingly tender and the sauce has slightly reduced.
- When ready to serve, bring a large pan of water to a rolling boil. Add a good pinch of salt and swirl in the spaghetti.
- Stir once and then cook for 8-10 minutes or according to instructions on the packet until the pasta is al dente.
- Drain and quickly refresh under cold running water, then return to the pan and add the Bolognese sauce.
- Toss until well-combined and then divide among warmed wide-rimmed serving bowls.
- Scatter over some Parmesan to serve.