We have worked on this recipe over a number of years, tweaking it until reaching todays dish. You can replace the mince with vegetarian alternatives and leave out the pancetta, but don’t change anything else.
Serves 6-8
Ingredients
55g streaky bacon or pancetta
Olive oil
Onion finely chopped
1 Celery stick finely chopped
125g mushrooms quartered
2 garlic cloves crushed
1tsp fresh thyme leaves
1tsp oregano
1 bay leave
2 x 400g can chopped tomatoes
1 tbsp tomato purée
1 tbsp Worcestershire sauce
500g mince beef
500g minced pork
1 bottle of red wine
450g dried spaghetti
Salt and pepper
Parmesan Cheese (do not buy grated)
Method
Cook bacon then add onion, celery, carrot, garlic, thyme, bay leave, oregano, mushrooms and cook until softened
Add tomatoes, tomato purée and Worcestershire sauce – stir
Fry minced in another saucepan until brown – drain fat – add to tomato sauce
Deglaze pan with red wine Add remaining wine to meat
Bring to boil – reduce heat and simmer for one hours Allow to cool- remove solidified fat
Reheat and add tomato ketchup to taste and serve with cooked spaghetti
Ridware Hall 