Recipe

Spaghetti Bolognaise Recipe

	Donata52 / All my dishes 10 months, 2 weeks ago I use the pork and veal mince mixture because it makes a much nicer sauce, but is personal preference. The whole family loves this one, including the grandkids. Prep:20m Cook:120m Servings:46	Donata52
	italian

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Ingredients

• ½ tbs olive oil

• 1 large chopped onions

• 3 large garlic cloves, crushed

• 100g chopped pancetta or bacon

• 1 cup beef or chicken stock

• ½ cup red wine

• 2 x 400g cans diced tomatoes

• 1/4 cup tomato paste

• 500g spaghetti

500g Pork and Veal mince

Directions

Heat ½ tbs olive oil in a saucepan over a medium heat and cook 1 large chopped onion, 3 large garlic cloves, crushed, and 100g chopped pancetta for 4-5 mins. Increase heat to high, gradually add ½ kg beef mince (or pork and veal) and cook until well browned.

Add 1 cup beef stock, ½ cup red wine, 2 x 400g cans diced tomatoes and 1/4 cup tomato paste. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 1/2 hours, stirring occasionally. Season with salt and pepper.

Cook 500g spaghetti in boiling, salted water until al dente. Drain. Serve half the bolognaise with the pasta and freeze the remaining sauce for later. Serve with grated parmesan, if desired.

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