- Start by placing a large skillet or braising pan over medium heat, and drizzle in about 1 tablespoon of the olive oil; once warm, add in the diced pancetta, and cook for about 3 minutes just until it begins to become golden.
- Add in the onion, carrot and celery, plus a pinch of salt and pepper, and cook these together with the pancetta for about 7 minutes, or until the veggies become golden and very soft.
- Next, crumble in the ground beef, breaking it up with a spoon so that it becomes as fine a crumble as possible, and cook the beef until browned with little to no liquid in the pan.
- Add in the garlic, along with the Italian seasoning and the dried oregano, and stir until things become aromatic; add in the tomato paste and stir to combine, cooking for about 30 seconds to 1 minute.
- Pour in the red wine as well as the crushed tomatoes, add a couple more pinches of salt and pepper (taste to see how much you still need), and gently stir to combine; bring the bolognese sauce to a simmer, cover with a lid very slightly askew, then reduce the heat to low and allow the sauce to simmer for 1 hour, stirring occasionally.
- While the bolognese sauce simmers, cook your spaghetti according to package instructions, and keep it warm.
- To finish the sauce, turn the heat off and stir in the heavy cream and add the chopped parsley; check to see if any additional salt/pepper is needed, then add the warm spaghetti directly into the sauce and gently toss to combine.
- Serve with lots of freshly grated parmesan cheese on the side, and garnish with fresh parsley, if desired.
Duration It takes 20 mins to prepare and 1 hour 15 mins to cook.
Ingredients (Organic) For a serving of 6 people.
Freshly cracked black pepper
1 pound lean ground beef
8 cloves garlic, pressed through garlic press
2 teaspoons Italian seasoning
1 teaspoon dried oregano
3 tablespoons tomato paste
Olive oil
4 ounces pancetta, diced finely
1 small onion, diced finely
1 large carrot, diced finely
1 large rib celery, diced finely
Salt
1 cup white wine
1 (28 ounce) can crushed tomatoes
10 ounces uncooked spaghetti
¼ cup heavy cream
1 tablespoon chopped parsley, plus extra for garnish
Freshly grated parmesan cheese, to serve on side
