This easy Spaghetti Bolognese recipe is always a winner. A quick midweek meal, this beef mince dish includes hidden vegetables and is perfect for freezing.
Use your chopper or food processor to finely chop the carrots, mushrooms, courgettes, onions and celery. (See Note 6.)
Add the pancetta and mince back to the pan. Add the tinned tomatoes, red wine, a good grating of the fresh nutmeg (about a quarter of a nutmeg), the dried herbs and salt and pepper.
Leave the heat on medium, with the lid on and allow to bubble away for at least 30 minutes (an hour on a very low temperature if you have time). (See Note 7.)
Note 1 - The Vegetables
I like to buy a pre chopped Sofritto mix which is onions, celery and carrots. Most supermarkets stock these now and it can save so much time.
Note 2 - Pancetta
If you can't get hold of pancetta, any smoky bacon will work.
Note 3 - Mince
You don't have to use lean mince but 5% or 10% fat does works fine.
Note 4 - Red Wine
If you don't have any red wine open, beef stock is absolutely fine.
Note 5 - The Pasta
About 300g of dried pasta is right for 4 people. I haven't included it in the recipe as a specific as I know people like to cook different amounts to their own taste and appetite!
You can omit the courgettes and mushrooms if you prefer, but they are so well hidden and add a good dose of veggies.
Note 7 - Cooking time
This gets better and better the longer you cook it for on a low heat. If I have time I love to cook it very very low and slow for say 2 hours.