- 1 T olive oil
- 1 T butter
- 6 bacon or pancetta rashers
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- 1 t dried oregano
- 500 g beef mince
- 1 x 400 g tomatoes can
- 2 T tomato paste
- Sea salt and freshly ground black pepper, to taste
- 2 T sugar (optional)
- 160 g Parmesan, grated
- 500 g fresh pasta, cooked al dente according to package instructions
- 15 g fresh basil
Heat the olive oil and butter in a large pan over a medium heat. Fry the bacon or pancetta until crisp, then add the onion, carrot, celery, garlic and oregano. Sauté until the onions and celery are soft.
Add the mince and brown, then add the tomatoes and tomato paste and stir.
Season to taste and simmer for 1½ hours over a low heat.
Check the seasoning and add the sugar only if necessary – the sauce should not be too sharp. Stir in half the Parmesan and serve over the pasta. Garnish with the remaining Parmesan and fresh basil.
Cook’s note: The trick when cooking Bolognese is to go low and slow. Cook for up to 2 hours over a low heat to intensify the flavour.