Pippa's spaghetti Bolognese

Red wine, fresh herbs & Parmesan

Pippa's spaghetti Bolognese

Pippa's spaghetti Bolognese

Serves Serves 4
Time Cooks In2 hours
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
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  • 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
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  1. Peel the onion, scrub the carrot, then very finely chop along with the celery. Finely chop the pancetta.
  2. Melt the butter with 1 splash of olive oil in a large pan over a medium heat.
  3. Fry the pancetta for 1 minute, then add onion, carrot and celery and cook for 10 minutes, or until starting to soften.
  4. 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.
  5. 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.
  6. Add the bay, then pick, finely chop and stir in most of the oregano.
  7. 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.
  8. When the Bolognese is nearly ready, cook the spaghetti in a large pan of boiling salted water according to packet instructions.
  9. Season the Bolognese to perfection with sea salt and black pepper, then remove and discard the bay leaf.
  10. 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.
  11. 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.