The spaghetti Bolognese dish is a Italian classic that has become ever so popular on the Irish dinner table, its wholesome, filling and easy to make. So whats not to like? We created an easy Spaghetti Bolognese dish for those of us who who want a easy and filling meal. Like all Italian meals – garlic bread can be added buts its optional.
Prep time: 10 minutes
Cook time: 1 hour
- 2 tbsp of Irish Rapeseed oil
- 1 large onion ,finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, finely chopped
- 50g pancetta cubes
- 400g lean beef mince
- 1 large bay leaves
- 4 tbsp tomato purée
- 150ml white wine
- 500ml fresh chicken stock
- 300ml passata
- 500g pack spaghetti
- parmesan grated, to serve
- Heat 1 1/2 tbsp of Irish Rapeseed oil in a large pan. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince, and cook for a further 5 mins, breaking down the mince with the wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Make sure to mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a big saucepan of salted water to the boil for 15 mins before the sauce is ready. Drop in the pasta and cook.
- Finish the sauce, and season to taste. Put the pasta onto a plate and top with the Bolognese. Also add the Parmesan.
- Garlic bread – Optional