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Spag Bol
Spag Bol
Spag Bol
1 tbsp olive oil
750 g beef mince
1 stick celery
1 carrot
1 brown onion
2 cloves garlic
130 g pancetta diced
2 tbsp tomato purée
800 g tinned plum tomatoes
175 ml red wine
200 ml water
1 beef stock cube
3 bay leaves
2 sprigs rosemary
600 g dried spaghetti
1 sprig basil
30 g Parmesan
1 loaf garlic bread
  1. Heat the olive oil in a large saucepan over a high heat and add the beef mince. Fry until well browned then transfer to a bowl and set aside.
  2. Finely dice the celery. Peel and finely dice the carrot and onion. Peel and mince the garlic. Add the pancetta to the pan that the mince was in and fry until it begins to turn golden brown and crisps up. Tip all the prepared veg into the pan and stir. Turn the heat down to medium and cook for 10 minutes, until the onions are soft and translucent. Return the mince to the pan and add the tomato purée, cook for another 2 minutes then add the plum tomatoes, squeezing them to break them up.
  3. Pour in the red wine and the water. Crumble the stock cube into the saucepan, add the bay leaves and bring everything to a simmer. Strip the leaves from the rosemary and finely chop them. Add them to the pan, season well with salt and pepper then leave to simmer for 2 hours. Just before serving, finely shred the basil leaves and stir them into the sauce.
  4. Bring a large saucepan of water to a boil over a high heat. Season generously with salt and add the pasta. Cook for 8-9 minutes, until just cooked with a little bite. Drain the spaghetti and serve with the sauce, a grating of Parmesan and garlic bread.
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