About the Recipe
This classic bolognese can be altered into a vegetarian version using lentils to replace meat or a low-carb version using zucchini spirals to replace pasta.
Ingredients
400 g of spaghetti
200 g of ground beef
100 g of ground pork (optional)
1 onion
1 carrot
1 celery stalk
1 garlic clove
400 g of tomato purée
1/2 glass of red wine
Olive oil
Salt and pepper to taste
Fresh basil (optional)
Grated Parmesan cheese (for serving)
Salad leaves (for serving)
Preparation
Finely chop the onion, carrot, celery, and garlic.
In a large pan, heat a little olive oil, add the chopped vegetables and the whole garlic clove. Sauté over medium heat until they become tender and translucent. Remove the garlic clove.
Add the ground meat (both beef and pork) to the pan. Cook until the meat is well browned, stirring occasionally.
Pour in the red wine and let the alcohol evaporate over high heat for a few minutes.
Add the tomato purée and mix well. Season with salt and pepper to taste.
Reduce the heat and let it simmer for at least 60-90 minutes, stirring occasionally. The longer it cooks, the more intense the flavors will become.
Meanwhile, bring a pot of salted water to a boil and cook the spaghetti according to the package instructions.
Drain the spaghetti al dente and add it to the Bolognese sauce in the pan. Mix well so the pasta absorbs the flavour.
Serve the spaghetti Bolognese hot, garnished with fresh basil and a generous amount of grated Parmesan cheese. Serve with dressed salad leaves.
Alternative: prawn and rocket pasta or use ravioli instead of pasta