The ultimate linguine bolognese (but feel free to have traditional spaghetti if you prefer). This recipe combines a rich, slow-cooked tomato sauce with pan-fried pancetta, fresh beef, and a nice blend of herbs. A dash of red wine further deepens the flavor.
- Oil if needed
- 25 grams Pancetta, sliced
- 20 grams Celery, diced
- 25 grams Carrot brunoise
- 50 grams Onion, diced
- 1 clove minced garlic
- 100 grams Lean ground beef
- 1 teaspoon Oregano
- 2 strands Thyme
- 1 teaspoon Tomato puree
- 200 grams Canned Tomatoes
- 25 milliliters Red wine
- 85 grams uncooked linguine
- 3 sheets Basil, chopped
- Grated parmesan, to serve (optional)
Heat some oil or fry light spray (to save calories) over medium-high heat in a nonstick skillet and when hot, add the pancetta. Brown for 5 minutes, stirring often for even cooking.
Add celery, carrot, onion and sauté another 5 minutes. Add the garlic and cook for 3 minutes more, making sure the garlic is well mixed with the vegetables.
Transfer pancetta and vegetables to a platter and set aside. Add the ground beef to the pan and use a wooden spoon to break it up and even it out throughout the pan. Cook until golden, then reduce the heat to low and cook for another 5 minutes.
Return the vegetables and onions to the skillet. Add oregano and thyme. Mix everything well.
Add the tomato puree, chopped tomatoes and wine and season to taste with salt and pepper. Adjust the heat to set the pan on a very light simmer. Cook gently for about 1 hour.
Fifteen minutes before the sauce is ready, bring a pot of water to a boil. Add the linguini and plunge them into the water so that they are completely submerged. Add a few drops of olive oil and stir in the water to prevent the pasta from sticking. Cook for 10 minutes then drain in a colander.
Add the basil leaves to the Bolognese sauce then add the linguine. Toss the pasta so that it is well coated with the sauce and serve. Add grated parmesan on top if desired.