By Matthew Luca
I've often wondered how you can modernise a classic like Spaghetti Bolognese and have seen some quite awful attempts online. My philosophy is that simplicity cant hide and that has always been the success of a good Bolognese, however by twisting the simple approach to add another element (how its served) that literally lifts a classic I think I have just taken Spaghetti to a new level in an acceptable way. This Authentic Bolognese brings you home with a taste of a crunchy a chewy pasta when finished that reminds you the Lasagne that Nona used to make, it's quite simply fun.
Ingredients
300g Spaghetti
100g Diced Pancetta
500g Pork Mince
1 Red Onion (finely diced)
3 Garlic Cloves (finely diced)
1 Rosemary Sprig (finely chopped)
2 Tbsp Olive Oil
1 Carrot (Grated)
2 Celery stick (Finely Diced)
1 Tbsp Tomato Puree
100ml Red wine
500g Tomato Passata
200ml water
Parmesan cheese shavings
Salt & Pepper for seasoning
Method
Cook spaghetti according to packet instructions, when cooked run under cold water and set aside for later in an airtight container or lid on saucepan.
In a large heavy based pan add the Olive Oil, Pancetta, Onion, Garlic, Rosemary, Carrot, Celery and a dash of salt and pepper. Cook on a high heat for around 5 minutes stirring occasionally. Add the pork and cook until browned for around 5-10 minutes, when the bottom of pan begins to dry and become sticky add the tomato puree, stir into the mince until all is coated. When the pan is becoming dry again add the red wine to deglaze and cook out for about 2 minutes on a high heat, then add the Passata and 200ml of water, season with a little salt & pepper and cook until reduced and thick for around 10-15 minutes. TASTE and season to your liking if required.
Add the cooked spaghetti into the pan, stir and cover with a lid, cook on a high heat for around 3 minutes so that the heat quickly penetrates the spaghetti, remove lid and continue stirring until combined with the sauce and piping hot.
To serve, twist spaghetti around a fork and place centre of the plate, top with Parmesan shavings and a light drizzle of olive oil.
Pictured: I have served mine in a nest shaped of Spaghetti fritti and garnished with fresh oregano and crispy sage leafs.
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