Spaghetti Bolognese or Bolognaise in South Africa

Two bowls of spaghetti topped with Bolognese sauce and a pan of extra sauce on the side.

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, grated
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
500g beef mince
2 x 400g tins whole peeled plum tomatoes
small pack basil
1 tsp dried oregano
1 small tin tomato paste
125ml red wine
salt n pepper to taste

Fry onion until translucent. Add bacon and mince until mince is browned. Add the rest and cook on low heat for 4 hours. Before stirring at the end, remove the dark red sauce off the surfact and put in bowl. Use this to poor over the spaghetti, once cooked, instead of oil.

Cook spaghetti al dente. Serve and spoon Bolognese sauce over. Garnish with Parmesan or Picorino cheese.
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