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Spaghetti Bolognese

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A true Italian classic – this Spaghetti Bolognese with Scotch Beef PGI is sure to keep the family happy.

How to cook & Ingredients

20 minutes
2 hours 15 minutes
Serves 4

Kcals 466

Protein 30.8g

Fat 17.7g

Carbs 43.6g

Sugar 10.6g

Salt 2.3g

Ingredients 

400 g lean Scotch Beef PGI mince (10-20% fat)

1 tbsp unsalted butter

1 small pack Pancetta pieces (70-85g)

1 medium onion, thinly sliced

2 cloves garlic, finely chopped

1 stick celery, finely diced

1 carrot, finely diced

4 tomatoes, skinned and chopped

1 tbsp tomato puree

250 ml beef stock

150 ml red wine

200 ml full fat milk

15 g dried porcini mushrooms

1-2 tbsp double cream (optional)

Small handful torn basil leaves

500 g pack spaghetti or tagliatelle

Parmesan cheese and salad to serve

Cooking Method

  • In a heavy based pan melt the butter with the pancetta until the fat runs then add the onions and cook until softened.

    1
  • Add the garlic, celery and carrot and cook for about 10 minutes. Increase the heat and crumble the mince into the vegetable mixture, breaking up any lumps with a wooden fork, allow the meat to brown before stirring, 3 or 4 minutes, then stir until thoroughly browned.

    2
  • Add the tomatoes, tomato puree, stock, wine and milk and crumble in the dried mushrooms. Stir well and bring to almost boiling then reduce the heat to low, cover with a lid and simmer gently for about 1 ½ hours until the meat is very tender and all the flavours have mellowed.

    3
  • Check the seasoning then stir in the cream and basil. Remove from the heat and keep it warm while you cook the pasta according to the pack instructions.

    4
  • Serve the sauce spooned over the pasta with a grating of parmesan and crisp salad leaves.

    5

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Serving Suggestion

Serve the sauce spooned over the pasta with a grating of parmesan and crisp salad leaves.

 

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