Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 2 large onions, finely chopped (approx. 300g / 10.5 oz)
  • 2 carrots, finely chopped (approx. 200g / 7 oz)
  • 2 celery sticks, finely chopped (approx. 150g / 5.3 oz)
  • 2 cloves garlic, minced
  • 500g / 1.1 lbs beef mince (ground beef)
  • 200g / 7 oz pork mince (ground pork) (optional)
  • 150g / 5.3 oz pancetta, diced (optional)
  • 200 ml / ¾ cup dry red wine
  • 2 x 400g / 2 x 14 oz cans chopped tomatoes
  • 2 tbsp tomato puree (tomato paste)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 bay leaves
  • 200ml / ¾ cup beef stock (broth)
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper, to taste
  • Pinch of sugar (optional)
  • 500g / 1.1 lbs dried spaghetti
  • Freshly grated Parmesan cheese, to serve
  • Fresh basil leaves, to garnish (optional)

Instructions:

  1. Heat olive oil in a large pot. Add onions, carrots, and celery. Cook over medium heat until softened and lightly golden, about 8-10 minutes, stirring occasionally. Add the minced garlic during the last minute.
  2. If using pancetta, add it to the pot and cook until crispy. Remove pancetta and set aside. Brown the beef and pork mince in the same pot (or in a separate frying pan in batches to avoid overcrowding). Break up the meat with a spoon and cook until browned all over. Drain off any excess fat. Return pancetta to the pot.
  3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has almost completely evaporated.
  4. Stir in the chopped tomatoes, tomato puree, oregano, basil, bay leaves, beef stock, and Worcestershire sauce. Season with salt, pepper, and a pinch of sugar (if using).
  5. Bring the sauce to a simmer, then reduce the heat to low. Cover and cook for at least 2 hours, or up to 2.5 hours, stirring occasionally. Check the sauce periodically and add a little more stock if it becomes too thick. Taste and adjust seasonings as needed.
  6. While the sauce simmers, cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  7. Drain the spaghetti and add it to the pot with the Bolognese sauce. Toss to coat. Add a little of the reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with freshly grated Parmesan cheese and fresh basil leaves (if using).