First, saute 450g of minced beef and 125g of smoked bacon until browned. Add 1 finely chopped carrot, 3 finely chopped celery sticks, 1 finely chopped onion and 2 finely chopped garlic cloves. Cook for 3 minutes until the vegetables are soft. Add 1 tbsp of flour and cook for 1 min. Add 150ml of red wine, 1 can of chopped tomatoes, 2 tsp of mixed herbs and 1 tsp of sugar. Season with salt and pepper. Bring to the boil, cover and simmer for 45 minutes. Spoon over cooked spaghetti the sauce, garnish with oregano leaves and serve with freshly grated parmesan cheese.
My self taught education in Italian cuisine (well I hope the recipes in my Italian cookbook are authentic) cannot be complete without one of the most traditional Italian recipes: Spaghetti Bolognese. I don’t normally order this dish in restaurants as they tend to taste artificial with lots of preservatives and I am glad that mine turned out bursting with natural flavours.