Easy spaghetti bolognese
- March 2017
- Serves 4
- Hands-on time 30 min, simmering time 20 min
Still as hearty and familiar as the classic Italian version, we’ve swapped beef for lean pork mince and added white wine to freshen up the flavour of this easy spaghetti bolognese.
- 15.7g (5.9g saturated)
- 69.7g (14.1g sugars)
- Vegetable oil for frying
- 1 onion, finely chopped
- 3 carrots, cut into 1cm dice
- 50g British smoked pancetta cubes
- 500g lean (5% fat) British pork mince
- 3 tbsp tomato purée
- 200ml dry white wine
- 3 tbsp Worcestershire sauce
- 150ml semi-skimmed milk
- 300g spaghetti
To serve (optional)
- Freshly grated parmesan
- In a large saucepan, heat a glug of oil and add the onion. Fry for 5 minutes over a medium heat, then add the carrots and pancetta. Fry for another 5 minutes.
- Add the pork mince and fry for 3-4 minutes until it starts to brown, breaking it up with a wooden spoon. Add the tomato purée and turn up the heat. Add the wine and bubble for 1 minute. Stir in the Worcestershire sauce and milk, then reduce the heat and simmer for 20 minutes.
- Halfway through the sauce simmering time, cook the pasta in a large pan of boiling salted water for 8-10 minutes until al dente (still with bite), or according to the pack instructions.
- Taste and season the sauce. Drain the pasta, then divide equally among 4 bowls. Spoon over the sauce and serve with freshly grated parmesan, if you like.
We swapped beef mince for lean pork mince, and freshened up the flavour with a splash of white wine. Adding milk helps to tenderise meat.
Much of the alcohol in the wine is cooked off during simmering, but swap it for chicken stock or vegetable stock if you like.
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