I love a good bowl of Spaghetti Bolognese. For me, it's one of my favourite things to make when I need a bit of comfort food.
Everyone has their own way of doing it. I like it full of flavour so, when Lea & Perrins got in touch with me to see if I would like to take part in their latest project, I decided to give it a go.
You will need:
1 onion
2 cloves of garlic
5 Chestnut mushrooms
1 Pepper
Handful of Pancetta cubes
Beef mince (500g)
1 tbsp of tomato puree
Chopped tomatoes (I used two tins but, it depends how tomatoey you like it!)
Beef stock (200ml)
1 glass of red wine
4 tbsp of Lea & Perrins Worcestershire sauce
1 Bay Leaf
S&P
Spaghetti
Parmesan
Fresh Basil
Start by heating a large pan with a splash of oil. Get in hot and then add your pancetta cubes. Cook until crispy and brown, then add the mince and brown.
Add the diced onion, crushed garlic, sliced mushrooms, bay leaf and pepper. Stir well.
Add your tomato puree and mix in well. Cook for a few more minutes, and then add the glass of wine (ensuring you have some left over for yourself to drink!), beef stock, and let it bubble away until it's reduced by half.
Bung in your chopped tomatoes, along with the Lea & Perrins Worcestershire sauce. Bring to the boil, then lower the heat and let it simmer for a good 40 minutes.
Cook your Spaghetti, then dish it all up, adding some chopped basil and parmesan.
It's seriously tasty (if I do say so myself) and if there's leftovers, it's perfect for lunch or dinner the next day.
Enjoy!
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