I had a craving for spaghetti bolognese as I do not eat meat often and just felt like this meal. I wanted to make it a bit different, so decided to try and add some pancetta - I have made it before with bacon but this meal with pancetta was by far the best bolognese sauce I have had.
Ingredients ½ tbsp olive oil
½ tbsp butter
40 g pancetta - I took the fat off
125 g minced pork
125 g minced beef
½ medium onion
1 small carrot, finely chopped
1 stalk celery, finely chopped
1 garlic clove, finely chopped
1 tbsp tomato paste
½ tsp fennel, ground
¼ tsp paprika
¼ tsp chili flakes - optional
Bit of thyme
About ½ to ¾ cup dry red wine
¾ can of chopped tomatoes
¼ cup thickened cream
Put the oil and butter in a wok or similar and add the pancetta.
Cook for a few minutes and then add the pork and beef minces.
Season with pepper and cook, stirring occasionally and breaking up the mince with a fork as it cooks.
Cook for about 10 -15 minutes or when the meat begins to brown and the liquid evaporates.
Add the onion and cook for a minute or two, and then add the carrots, celery, garlic, tomato paste, fennel seeds, paprika, and thyme.
Add salt and pepper to taste and cook until softened or for about 5 minutes at most.
Add the red wine and cook until it is reduced by about ¾ - this will take about 5 minutes.
Add the chopped tomatoes, stir to mix them, and season to taste before putting a lid on.
Cook for about 30 minutes making sure you check if it needs liquid - I needed to add more liquid and added more tomatoes and then water so it did not stick.
Add the cream and stir to mix. Cook this for a short time, perhaps 10 minutes at most, and serve.
I made fettuccine and corn on the cob to go with it.
I poured the delicious meat sauce over this and it was a delicious meal with far more taste than a normal spaghetti bolognese.