SPAGHETTI ALLA BOLOGNESE
SPAGHETTI ALLA BOLOGNESE
35 minutes total
It's a favourite for good reason; delicious, hearty sauce and al dente strands of Spaghetti, it's comfort in a bowl. Perfect to mend a broken heart.
Ingredients
Serves 4
| 500g | Barilla Spaghetti No. 5 |
| 1 jar | Barilla Bolognese sauce |
| 1/2 | onion, finely chopped |
| 1/2 | carrot, finely chopped |
| 1 | celery stick, finely chopped |
| 2 garlic cloves | , crushed |
| 50g | Italian pancetta, finely chopped |
| 150g | minced pork |
| 150g | minced veal |
| 1/2 cup | white wine |
| 2 | bay leaves |
| 1 | rosemary sprig |
| 80g | Parmigiano Reggiano, grated |
| Extra Virgin Olive oil | |
| Rock salt for pasta water | |
| To taste | Sea salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil and add salt.
Step 2
In a large fry pan, cook the onions, carrots, celery, garlic and pancetta in a little oil for 2-3 minutes. Add the pork and veal and brown, making sure there are no lumps. Season, then add the wine and allow it to evaporate. Add the Barilla Bolognese sauce and bring to a simmer. Add bay leaves and rosemary and cook for 2-3 minutes.
Step 3
Drop the Barilla Spaghetti into the water and stir. Cook according to the instructions on the pack.
Step 4
Drain the pasta one minute before the suggested time and toss in with the sauce for a further minute. Remove from the heat, add Parmigiano Reggiano and a drizzle of Extra Virgin Olive oil and serve.
