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Classic Slow-Cooked Spaghetti Bolognese
Spag Bol needs a makeover - and this is the recipe to do it. A simple way to deliver a true classic to your table.
Ingredients
- 2 jars of Seriously Good Bolognese & Red Wine sauce
- 4 tbsp olive oil
- 1 large onion, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 500g Minced Beef
- 100g pancetta, chopped
- 1 tbsp chopped sage
- 1 tbsp chopped rosemary
- 1 bottle of red wine, such as Chianti or Valpolicella
- Parmesan, for grating
- Sea salt and freshly ground black pepper for seasoning
Method
Heat the olive oil in a heavy-based sauté pan and sweat the onion and garlic for 8-10 minutes until really soft but not coloured. Add the pancetta to the sauté pan and fry for a few minutes until lightly golden but not crisp. Add the minced beef to the pan and fry until lightly browned. Take the pan off the heat.
Pour in the Seriously Good Bolognese & Red Wine sauce and add the chopped herbs, seasoning and wine. Bring to a simmer, partially cover the pan with a lid and gently cook over the lowest heat for about 2-3 hours, or in a low oven covered with a lid for 3-4 hours. Give it a stir every once in a while during cooking - add a little water or more wine if the sauce is thickening. The meat should be meltingly tender, and the sauce should be rich, thick and intensely flavoured. Taste and adjust the seasoning with salt and pepper.
Serve with cooked spaghetti and freshly grated parmesan for a classic Spag Bol.