Spaghetti Bolognese

Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
50g sliced pancetta, finely chopped
2 garlic cloves, crushed
500g beef mince
1/4 cup red wine
1 can Ardmona Rich & Thick Classic Diced Tomatoes 410g
1 1/2 cups water
2 dried bay leaves
1/2 tsp dried oregano
500g cooked spaghetti

Method

Heat oil in a large, heavy based saucepan on high. Sauté onion, celery, carrot and pancetta 4-5 minutes, until vegetables are tender. Stir in garlic and cook 1 minute more.
Add mince and brown well, 4-5 minutes, breaking up lumps as it cooks. Pour wine into pan to deglaze.
Mix in Ardmona Rich & Thick with 1 1/2 cups water, bay leaves and oregano. Bring to the boil. Reduce heat to low and simmer 15 minutes, until thickened. Season.
Serve sauce with hot cooked spaghetti or other pasta of choice, sprinkled with grated parmesan and Basil.

Tip: Add some chopped mushrooms and zucchini if desired with the other vegetables. A pinch of sugar added with the seasonings will reduce acidity. This sauce freezes well – it’s great to have a batch on hand. When cool, spoon serving quantities into freezer container or freezer bags. Seal well, label and freeze for up to 3 months.