A classic spaghetti Bolognese, deliciously meaty and with a beautiful fresh basil kick! Makes a really tasty family dish!
Serves: 4 Preparation time: 10′ Cooks in: 50′ Ready in: 60′
500 gr spaghetti
500 gr beef & pork mince
2 medium onions, grated
1 carrot trimmed, finely chopped
½ cup red wine
400 gr tinned tomatoes
2 tbsp tomato purée
3 rashers smoked streaky bacon, finely chopped
1 small bunch fresh basil, leaves picked, finely chopped + a few leaves for serving
1 tsp dried oregano
50 gr pine nuts, toasted
extra virgin olive oil
grated Parmesan, for serving
salt, freshly ground black pepper
Heat 1 tbsp olive oil in a large heavy-based saucepan on a medium heat. Add the bacon and fry until golden and crisp. Reduce the heat and add the onion and carrot, and cook for 10 minutes, stirring often, until softened. Increase the heat to medium-high, add the mince and cook stirring for 3-4 minutes until the meat is browned all over.
Pour the wine and let alcohol evaporate. Add the tinned tomatoes, tomato purée, paprika and oregano. Season with salt and pepper and stir with a wooden spoon. Bring to the boil, reduce to a gentle simmer and cover with lid. Cook for 35-40 minutes stirring occasionally, until you have a rich, thick sauce. Check the seasoning. When the Bolognese is almost finished cook, stir in the pine nuts and chopped basil.
Add a little Parmesan and stir.
Prepare the spaghetti following pack instructions. Drain the spaghetti and stir into the Bolognese sauce or divide in plates and pour sauce over spaghetti. Serve with grated Parmesan, extra basil leaves and crusty bread, if you like.
Photo: Vangelis Paterakis – Food styling: Antonia Kati