Chef´s Choice – Pasta Dishes
- 500 g spaghetti
- 500 g beef mince
- 2 rashers smoked streaky bacon, thinly sliced
- 3 red onions, finely chopped
- 2 cloves of garlic, crushed
- 3 carrots, chopped
- 2 sprigs of fresh rosemary
- 1 tbsp olive oil
- 400 g tin of chopped tomatoes
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 3 bay leaves
- 1 beef stock cube
- freshly ground black pepper
- 40 g Parmesan cheese, grated
Heat the olive oil in a large frying pan on medium temperature.
Add the bacon, rosemary, garlic, onions and carrots, cook covered for about 10 – 15 minutes until carrots soften and bacon and onions turn brown. Stir occasionally. Remove the rosemary sprigs.
Mix in the minced beef, turn the heat up to high and cook continously stirring for 5 – 10 minutes until meat has browned.
Crumble the stock cube into a pot with 250ml water, stir well, bring to the boil.
Season the stock with pepper, add it to the Bolognese sauce, reduce to a low heat, then cover and simmer for around 1/2 hour, stirring occasionally.
Remove the lid and continue cooking until the sauce has thickened and reduced. Season with salt and pepper to your taste. Remove the bay leaves.
Meanwhile cook the spaghetti according to packet instructions until “al dente”, properly drain them using a colander. Keep a cup of pasta water.
Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed.
Serve hot and sprinkled with grated Parmesan cheese.
Categories: Chef's Choice