Spaghetti alla Bolognese

Ingredients (serves 4):
  • - 2 table spoons of Saom Extra Virgin Olive Oil
  • - Salt and pepper
  • - 2 bay leaves
  • - 1 celery rib
  • - 1 carrot
  • - 1 onion
  • - 400g of Cirio Exra Fine Tomato Pulp
  • - 50g of Smoked Belly of Pork, Diced (Pancetta)
  • - Some butter
  • - 200g minced beef
  • - 400g of De Cecco Spaghetti n. 12 or Barilla Spaghetti n. 5

How to prepare:

Pour 2 tablespoons of Extra Virgin Olive oil in the pan and place it on medium heat.

Chop the onion and fry it. When it has reached a golden colour (after 1-2 minutes), add the washed and thinly chopped carrot and celery rib. (Alternatively you can grate the carrot.) Let it fry for a few minutes.

Mix the minced beef and pancetta in a bowl, then add it to the vegetables. Stir until all the meat is fried.

Add thebay leaves, salt and pepper and after a moment add the tomato sauce. Leave it to boil for 30 minutes stirring occasionally.

While the sauce is cooking, put the spaghetti into salted boiling water, in a separate pot, and cook them (see cooking time on spaghetti pack).

Once the pasta is ready, drain it off and add the sauce and stir well together. Serve with grated Parmesan and Extra Virgin Olive Oil.

A good match with this recipe would be an intense Antinori Peppoli Chianti Classico Marchesi wine with its red fruit aromas offset by delicate notes of vanilla and chocolate, which balances well the acidity of the tomato sauce while enhancing its full flavor.

Buon appetito!