Baked Spaghetti Bolognese
Minced would not be complete without a Spaghetti Bolognese. Hailing from Bologna, Italy, it’s traditionally made with pork mince. This version is baked, and once you have tasted the result you will never go back to simmering in a pan again. There’s much less mess and a more full bodied flavour.
- 500g Prime Beef Mince
- 1 tbsp olive oil
- 50g pancetta, finely chopped
- 2 red onions, finely chopped
- 2 cloves garlic, crushed
- 400g can diced tomatoes
- 6 sun dried tomatoes (optional)
- 2 tsp dried oregano
- 100ml red wine
- salt and pepper
- bunch of fresh basil
- 400g dried spaghetti
- Preheat the oven to 180 degrees C.
- Heat oil in a non-stick frying pan and fry pancetta, onions and garlic over a moderate heat until they begin to soften. Then add the beef. Cook the mixture for 3 to 5 minutes, stirring frequently to break up any large pieces of mince before adding wine and tomatoes.
- We like to quickly whizz the tomatoes in a blender before adding to the mince. Reduce the heat slightly and add remaining ingredients. Cook for a further 10 minutes then transfer to a casserole dish. Bake for 45 minutes until the Bolognese sauce caramelises.
- To cook the pasta, bring a large pot of salted water to the boil. Toss in the spaghetti! When cooked ‘al dente’ drain into a colander and then add a dash of olive oil and roughly chopped fresh basil.
- Serve with grated parmesan and a green salad.