bolognese sauce with pasta

servings
serves 6

method

The classic pastas to serve this with are spaghetti, tagliatelle and penne, but this sauce can also be used for many other things, like filling cannelloni or layering up a lasagne. With so many options, it’s well worth bagging up any leftover sauce and freezing it for another day.

ingredients

• 2 rashers of smoked streaky bacon, the best quality you can afford
• 2 medium onions
• 2 cloves of garlic
• 2 carrots
• 2 sticks of celery
• olive oil
• 2 heaped teaspoons dried oregano
• 500g good-quality minced beef, pork, or (even better!) a mixture of the two
• 2 x 400g tins of chopped tomatoes
• sea salt and freshly ground black pepper
• a small bunch of fresh basil
• 100g Parmesan cheese
• 400-500g dried spaghetti or penne

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tried this recipe or a similar one? share your tips...

1. by Liam on Thu 15 Sep 2011 @ 12:01

Really nice recipe, however something nice to add is to stir in a few knobs of Paté (preferably pork), gives it a rich flavor and compliments the celery and bacon. Yum yum!

2. by RickDaCook on Sat 20 Aug 2011 @ 14:55

Thought I'd try this as an alternative to my stock recipe. It works well, but if you have to turn out 20 of them, then I'll stick with my recipe. The bacon is a bit too much and I'd like to suggest using a dollop of that bacon/pork lard you had in the fridge. Apart from that, rip up some chunks of French Baguette to mop up the sauce. Hagan Daz ice cream in any flavor to follow and its "Happy Days" all around.

3. by Mistery on Mon 15 Aug 2011 @ 08:41

WERE IS THE METHOD FOR THE RECIPE

4. by David on Fri 05 Aug 2011 @ 14:54

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=672207

5. by Matt on Mon 01 Aug 2011 @ 19:42

What's up with the missing 'method'? Don't even see it in the source code.

6. by merrick on Fri 29 Jul 2011 @ 11:31

I cannot see the method for this recipe... only the ingredients and a small paragraph about uses for the sause. can anyone help?

7. by voicu on Sun 10 Jul 2011 @ 18:47

great version

8. by Sören on Sat 09 Jul 2011 @ 10:38

Treid it and liked it very much. But keep in mind that the recipe is meant for six, it's quite a lot :)