Make it Scotch

Spaghetti Bolognese

  • Prep 20 mins
  • Cook 2 hr 15 mins
  • Serves 4

Nutrition

  • Kcals 466
  • Protein 30.8g
  • Fat 17.7g
  • Carbs 43.6g
  • Sugar 10.6g
  • Salt 2.3g

Ingredients

Cooking Method

  • 1
    In a heavy based pan melt the butter with the pancetta until the fat runs then add the onions and cook until softened.
  • 2
    Add the garlic, celery and carrot and cook for about 10 minutes. Increase the heat and crumble the mince into the vegetable mixture, breaking up any lumps with a wooden fork, allow the meat to brown before stirring, 3 or 4 minutes, then stir until thoroughly browned.
  • 3
    Add the tomatoes, tomato puree, stock, wine and milk and crumble in the dried mushrooms. Stir well and bring to almost boiling then reduce the heat to low, cover with a lid and simmer gently for about 1 ½ hours until the meat is very tender and all the flavours have mellowed.
  • 4
    Check the seasoning then stir in the cream and basil. Remove from the heat and keep it warm while you cook the pasta according to the pack instructions.
  • 5
    Serve the sauce spooned over the pasta with a grating of parmesan and crisp salad leaves.
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