Spaghetti Bolognese with the bean is not your average Bolognese recipe – This fuss-free, family favourite is a real winner. Our classic spaghetti Bolognese comes with a twist made with pancetta, red wine and 2 kinds of beans this is one meal for one family. It is easy to prepare and is wonderfully filling. For the adults try spicing it up with jalapeno chilies and serve over baked potatoes.
This recipe featured on Michela’s Tuscan Kitchen which aired on Foxtel in Australia April 2016
PREPARE your ingredients by finely chopping your pancetta, carrot, celery and onion
HEAT a large frying pan over a medium heat and fry the pancetta for 2 to 3 minutes until crisp.
STIR in the onion, carrot and celery and leave to sweat for 10 mins or until soft.
ADD the beef to the pan, stirring occasionally until it has browned all over.
POUR in the wine and keep stirring for 2 minutes until the alcohol has evaporated.
STIR in the tomato puree and the 500ml boiling water.
CRUMBLE in the stock cubes, add the bay leaves and stir together.
LEAVE to simmer with the lid on over a low heat for 1 hour. Drain and rinse your beans and add to the pot Replace the lid leaving it simmer again for a second hour – (a total of 2 hours cooking) so that the flavours intensify and the beef becomes tender.
REMOVE the bay leaves before serving