If you like a meaty and hearty meal, you’ve come to the right place, this beautiful Italian meat sauce hails from Bologna, and is one of the most popular sauces in the world. There are various ways to work this recipe, you can add your own tweaks to it, I however follow this tried and tested recipe because I want to taste all the flavours and yet keep it simple.



INGREDIENTS

500g of Veal and Pork, minced equal quantities (normally beef)
2 rashes of the best quality bacon (Smokey, Pancetta, etc.), chopped
1 Onion Large, minced
1 Carrot Large, minced
3 Garlic Cloves Large, minced
1tsp Oregano, dried
1tsp Parsley, dried
1/2 cup Fresh Basil
1ltr Tomato Sauce
1 Cup Red Wine
1ltr Brown Stock
Salt and Pepper to taste
Olive Oil
1/2 Cup Basil fresh, roughly chopped
1/2 Cup Parmesan Cheese, grated
500g Dried Spaghetti OR 750g Fresh Spaghetti

PROCEDURE

1. In a heavy bottomed pan add olive oil and heat. Add the chopped bacon bits and render the fat, stirring occasionally, do not burn.
2. Reduce the heat to medium, add the carrots, onion, and garlic; sweat them for about 3 minutes.
3. Increase the heat to full and now add the meat, constantly stir and break the pieces. Make sure to brown the meat well and keep the heat high, never reduce the heat because the water will release from the meat and you will end up boiling the it. Cook the meat for 3-4 minutes.
4. Add the red wine deglaze the pan and reduce the liquid by half.
5. Add the tomato sauce, herbs, brown stock and season well. Reduce the heat to a simmer and cook until all of the liquid has evaporated. This should take about 30 minutes, keep an eye on the pan to make sure it doesn't burn and become too dry. Taste, adjust seasoning if necessary.
6. Once the sauce is done, cook the pasta in 2-Ltr of salted boiling water to Al Dente, drain and immediately mix in the sauce. Mix in the roughly chopped basil leaves and grated Parmesan cheese, serve immediately and enjoy.