Pippa's spaghetti Bolognese

Name: Pippa's spaghetti Bolognese
Total time: 2 h
Yield: 4
Cuisine: italian
Ingredients: ½ an onion; ½ a carrot; 1 stick of celery; 50 g higher-welfare pancetta; 15 g unsalted butter; olive oil; 250 g higher-welfare minced pork; 250 g minced beef; 150 ml red wine; 3½ heaped tablespoons tomato purée; 1.2 litres organic chicken or vegetable stock; 1 fresh bay leaf; 2 sprigs of fresh oregano; 300 g dried spaghetti; Parmesan cheese; extra virgin olive oil; 1 sprig of fresh rosemary

Red wine, fresh herbs & Parmesan

“When Pippa was a child, she’d go to Devon with her grandparents, and they’d visit a restaurant called Luigi’s. Every time they go, they’d sit at the same table and she would choose spaghetti Bolognese. Gennaro’s recreation of this classic includes a mixture of beef and pork mince for maximum flavour, plus plenty of red wine and fresh herbs. ”

Serves 4

Cooks In2 hours

DifficultyNot too tricky

Italian Lunch & dinner recipes Pasta & risotto

Nutrition per serving

Calories 693 35%
Fat 28.1g 40%
Saturates 10.8g 54%
Sugars 8.8g 10%
Salt 1.2g 20%
Protein 44.8g 90%
Carbs 62.6g 24%
Fibre 3.9g -

Of an adult's reference intake

Tap For Method

Ingredients

½ an onion
½ a carrot
1 stick of celery
50 g higher-welfare pancetta
15 g unsalted butter
olive oil
250 g higher-welfare minced pork
250 g minced beef
150 ml red wine
3½ heaped tablespoons tomato purée
1.2 litres organic chicken or vegetable stock
1 fresh bay leaf
2 sprigs of fresh oregano
300 g dried spaghetti
Parmesan cheese
extra virgin olive oil
1 sprig of fresh rosemary

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Peel the onion, scrub the carrot, then very finely chop along with the celery. Finely chop the pancetta.
Melt the butter with 1 splash of olive oil in a large pan over a medium heat.
Fry the pancetta for 1 minute, then add onion, carrot and celery and cook for 10 minutes, or until starting to soften.
Add the mince and fry for 5 minutes, or until lightly browned all over and any liquid has evaporated. Stir regularly, breaking the mince up with the back of a spoon.
Pour the wine into the pan and let it bubble away, then stir in the tomato purée, and cook for a minute or two, before pouring in the stock.
Add the bay, then pick, finely chop and stir in most of the oregano.
Bring to the boil, then cover and simmer over a low heat for 45 minutes, or until thickened and reduced, stirring every now and then.
When the Bolognese is nearly ready, cook the spaghetti in a large pan of boiling salted water according to packet instructions.
Season the Bolognese to perfection with sea salt and black pepper, then remove and discard the bay leaf.
Reserving some of the cooking water, drain the pasta and add to the Bolognese. Toss well until lovely and glossy, adding a splash of the cooking water to loosen, if needed.
Divide the spaghetti between plates and finely grate over a generous amount of Parmesan. Drizzle with a little extra virgin olive oil, sprinkle over the reserved oregano leaves and pick over the rosemary.