Originating from Bologna, Italy there are so many versions of this recipe worldwide. This recipe is rich and strong in flavour. I make it in large batches and freeze for a quick supper.
- 2 tbsp Roma Olive Oil
- 4 slices pancetta or streaky bacon, chopped
- 900g lean minced beef
- 2 large red onions, chopped
- 2 garlic cloves, crushed
- 250ml red wine
- 800g Roma Chopped Tomatoes
- 1 fresh bay leaves
- Small bunch of parsley and chives, chopped
- 2 sprigs thyme, chopped
- Bunch of basil leaves, torn and a few for garnish
- 6 Roma Sundried Tomato halves, chopped
- Salt and freshly ground black pepper
- 450g Roma Spaghetti
- Freshly grated parmesan cheese, to serve
- Heat the oil in a large, heavy-based saucepan and fry the pancetta (or streaky bacon) until golden over a medium heat.
- Add the onions and fry until softened. Increase the heat and add the garlic and the minced beef and brown.
- Add the wine and cook for a few minutes.
- Reduce the temperature and stir in the tomatoes, sun dried tomatoes, bay leaves and thyme.
- Cover and simmer over a gentle heat for 45 minutes until it is rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning as required.
- Cook the spaghetti in boiling salted water according to the instructions on the packet.
- Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding the sauce, finishing with a little parmesan, basil leaves and a twist of black pepper.
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