Description
The ultimate Linguine Bolognese (although feel free to have traditional spaghetti if you prefer). This recipe combines slow cooked rich tomato sauce, with pan fried pancetta, fresh beef and a beautiful blend of herbs. A dash of red wine deepens the flavour all the more.
Ingredients
- Oil, As Needed
- 25 grams Pancetta, Sliced
- 20 grams Celery, Diced
- 25 grams Carrot, Diced
- 50 grams Onion, Diced
- 1 clove Garlic, Minced
- 100 grams Lean Steak Mince
- 1 teaspoon Oregano
- 2 sprigs Thyme
- 1 teaspoon Tomato Puree
- 200 grams Tinned Tomatoes
- 25 milliliters Red Wine
- 85 grams Uncooked Linguine
- 3 leaves Basil, Chopped
- Grated Parmesan, To Serve (optional)
Preparation
Heat some oil or fry light spray (to save on calories) over a medium high heat in a nonstick frying pan and when hot, add pancetta. Fry for 5 minutes, stirring often for even cooking.
Add celery, carrot, onion and fry for another 5 minutes. Add garlic and cook for 3 more minutes, ensuring that garlic is mixed well into the vegetables.
Transfer the pancetta and vegetables to a dish and set aside. Add minced beef to the pan and use a wooden spoon to break apart and even out throughout the pan. Cook until browned, then reduce heat to low and cook for another 5 minutes.
Add the vegetables and onions back to the pan. Add oregano and thyme. Stir everything together well.
Add tomato puree, chopped tomatoes and wine and season to taste with salt and pepper. Adjust heat to set the pan to a very light simmer. Cook slowly for around 1 hour.
Fifteen minutes before the sauce is ready, bring a saucepan of water to the boil. Add linguine and lower it into the water so it is completely immersed. Add a few drops of olive oil and stir into the water to prevent the pasta from sticking. Cook for 10 minutes and then drain in a colander.
Add basil leaves to the Bolognese sauce and then add the linguine. Stir pasta so it is coated well with the sauce and serve. Add grated Parmesan on top if desired.
