We love pasta in our home & spaghetti is one of our favourites. every time I cook spaghetti bolognese the recipe is different, I've lost count of the versions I have made of this classic pasta dish. the latest one I've made is from Australian chef Neil Perry & tho different from the usual in that you use pork as well as beef mince (makes it lovely & rich) and that you mix the pasta and sauce together before serving (I usually top the pasta with sauce), it is still delicious. the only change I made was to simmer the sauce for longer than 20 minutes, approx 1 hour.
- Extra Virgin Olive Oil
- ½ Brown Onion (Finely Chopped)
- 2 Cloves Garlic (Chopped)
- 1 small Carrot (Diced)
- 1 stick Celery (Diced)
- 100 Smoky Bacon (Diced)
- Sea Salt
- Freshly Ground Black Pepper
- 300g Beef Mince
- 300g Pork Mince
- 1 cup Red Wine
- 1 tin Italian Tomato (Roughly Chopped)
- ¾ bunch Fresh Thyme (Roughly Chopped)
- 100g Dried Spaghetti (Per Person)
- Parmigiano Reggiano
Heat a little olive oil in a large fry pan.
- Add the onion, garlic, carrot, celery, bacon and salt all together and caramelise.
- Add the mince and a little extra salt and cook 3 minutes, stirring to colour the mince well.
- Add the red wine and bring to the boil.
- Add the tomatoes and simmer for about 20 minutes.
- Add the thyme. While the sauce is cooking, cook the pasta in plenty of boiling salted water.
- To serve, add the cooked pasta to the sauce, stir well and spoon on to a serving plate with freshly grated parmesan.