Ingredients
Glug olive oil
1 onion, chopped
1/2 cup (125ml) diced carrots
1/2 cup (125ml) diced celery
2 cloves garlic, finely chopped
1 packet (200g) PnP streaky bacon, diced
400g pork mince
400g PnP lean beef mince
1 packet (55g) PnP bolognaise cook in sauce
1 1/2 cups (375ml) red wine
2 cans (400g each) PnP chopped tomatoes
2 tbsp (30ml) PnP tomato paste
2 cups (500ml) beef or vegetable stock
1 bay leaf
For Serving
PnP spaghetti, cooked
Mozzarella, sliced (optional)
Parmesan, grated
Handful fresh basil
Method
Heat oil in a saucepan on medium heat
Saute onion, carrots, celery, garlic and bacon until soft and fragrant
Remove and set aside
Add more oil and brown meat well
Return vegetables to pan and add remaining ingredients
Simmer unconvered for 1 hour, adding a little water when needed
Season and serve generously ladled over hot spaghetti
Garnish with mozzarella, parmesan and basil.
