A large frying pan with a lid and a medium sauce pan.
Ingredients Serves 4:
1. 300g spaghetti
2. 2 tbsp. Olive oil
3. 120g smoked pancetta, diced
4. ¼ tsp. cinnamon powder
5. ½ tsp. chilli flakes
6. 2 cloves garlic, finely chopped or grated
7. 2 small shallots, finely chopped
8. 1 carrot, chopped into small cubes
9. 2 sticks celery, finely chopped
10. 500g lean minced beef
11. 2 bay leaves
12. 1 thyme sprig
13. 1 rosemary sprig
14. 200 ml, good quality red wine (full bodied)
15. 140g tomato purée
16. 600 ml, beef stock
17. Pinch of Salt
18. Pinch of sugar
19. Pinch of ground black pepper
20. Fresh basil leaves (for garnish)
21. 30g parmeggiano cheese, grated (for garnish)
For the Bolognese:
1. On a large frying pan over a medium heat add 1 tbsp. of oil. When the oil is smoking hot add the pancetta and cinnamon powder then fry for 2-3 minutes until crisp.
2. Stir in the chilli flakes, garlic, shallots, carrot and celery. Cover with a lid for 7-8 minutes.
3. Add your minced beef in, brown slightly for 2 minutes then add in your bay leaves, thyme, rosemary and wine. Burnt off the alcohol for 2-3 minutes.
4. Next, stir in your tomato puree, then add the beef stock, pinch of sugar, salt and pepper. Cover the pan with a lid and let it simmer for 2 hours stirring occasionally to prevent the meat from sticking to the pan. Sprinkle the basil over.
5. On a medium size sauce pan, over a medium heat, boil some water with a pinch of salt and some oil. Once the water starts boiling add your spaghetti. (Follow your spaghetti packet instructions) as some spaghetti takes longer cooking time.) Once cooked, drain and set aside.
Serve Immediately with some fresh basil and grated parmeggiano cheese.