Classic Spaghetti Bolognese

Method

1. In a large casserole pot heat the oil, add onion and sauté until soft.
2. Add pancetta, followed by sliced garlic and cook until the pancetta fat is translucent.
3. Add carrot, and celery, and continue to sauté until the mixture is lightly cooked. Remove from pan.
4. Fry off the mince, browning slightly and breaking it apart as it cooks. Once the meat is browned, add tomato paste and stir through.
5. Add red wine, bay leaves and rosemary sprigs. Transfer the vegetable mixture back into the pot.
6. Pour in tinned tomatoes and stock, stirring well to combine. Simmer on a low heat for 2-4 hours. Add water if the sauce becomes too thick before it has cooked to your desired level of flavour.
7. Into a pot of boiling salted water, cook the pasta as per packet instruction. Strain and stir the pasta through the sauce to coat.
8. Serve with grated parmesan and freshly cracked black pepper and enjoy with family and friends!