Pasta with Bolognese Sauce
- 1 medium onion, finely diced
- 1 medium carrot, cut to 1cm dice
- ½ celery stalk, cut to 1cm dice
- 100g pancetta/bacon cut to 1cm dice
- 1Kg premium beef mince
- 1½ Tbsp Bolognese Seasoning
- 1 tsp salt
- ½ cup dry red wine
- 250ml (1 cup) water or stock
- 700ml passata
- 2 Tbsp tomato paste
- 500g cooked tagliatelle or spaghetti
In a cast iron lidded casserole dish, combine onion, carrot, celery and pancetta. Cook over low heat for 10 minutes, stirring occasionally. Do not brown.
Heat a large heavy-based frying pan and brown the mince in two batches, for at least 8-10 minutes, using a spoon to break up the mince. Cook until all liquid has evaporated and mince is dark brown. Add the mince to the onion mixture, add Bolognese Seasoning and salt.
Deglaze the pan with red wine, scraping the pan. Add to casserole dish, with water or stock, passata and tomato paste. Stir well and bring to a simmer.
Cover with lid and transfer to oven at 150 C. Cook for 3 hours, stirring occasionally. The vegetables and pancetta should be almost dissolved into the sauce. If preparing ahead, turn off oven and leave overnight.
Serves 4.