2 tbsp olive oil
1kg beef mince
1 brown onion, finely chopped
2 garlic cloves, crushed
1 carrot, finely diced
6 thin slices pancetta, roughly chopped
700ml bottle Italian passata tomato sauce
1 cup chicken stock
½ cup red wine
½ cup basil leaves, finely chopped
finely grated parmesan, to serve
small basil leaves, to serve, optional
1 Heat half the oil in a frying pan over medium-high heat. Add 1/3 of mince and cook, stirring often with a wooden spoon, until browned. Transfer to a bowl. Cook remaining portions of mince, adding more oil as required. Although this takes a little time, it gives a much richer, more flavoursome sauce.
2 Add onion, garlic, carrot and pancetta to pan. Cook, stirring occasionally, for 8 minutes or until vegetables are soft. Return mince to pan. Add sauce, stock, wine, basil, salt and freshly ground black pepper. Bring to the boil, reduce heat and simmer for 35 minutes or until a thick, rich sauce forms.
3 Meanwhile, cook pasta in a large saucepan of salted boiling water until just tender, as per packet instructions. Drain and return to pan. Toss bolognese sauce through spaghetti. Transfer to serving plates and top with parmesan and basil.
Use any leftovers the next day in this recipe for Pasta Frittata.