Spag Bol by Nat's What I Reckon

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Dice the onion, 2 carrots, 2 celery sticks and 150 grams of pancetta or bacon and put it in a bowl.

Step 2

2. Heat up 1 tablespoon of butter and 2 tablespoons of olive oil in a big pot. When the butter is melted, drop the contents of the bowl in, keep the pan hot, fry until it starts to brown.

Step 3

3. Add 500 grams of beef mince, fry it off until all the liquid has evaporated. Don't worry if it sticks to the bottom a bit, the wine will sort that out later.

Step 4

4. Add 1 sprig of fresh rosemary if you like. Just chuck in the whole sprig, including the stick. If you prefer to use alternative herbs, use them here instead.

Step 5

5. Keep cooking the liquid out until the meat mix is frying. Once the liquid is fried off, add two glasses of wine. Let it cook off a bit, then drop in 300 grams of tomato paste.

Step 6

6. Add 2 cups of beef stock, season with salt and pepper, add 4 bay leaves and put the lid on then cook it all for as long as you like. The longer the better, but minimum 45 mins. Give it an occasional stir and if it starts to look dry add a bit more stock.

Step 7

7. Remove the rosemary stick and bay leaves when it's done and serve with fresh fettucine or linguini. You can freeze the leftover bolognese sauce.