Spaghetti Bolognaise

Spaghetti Bolognaise

10 slices pancetta or bacon
1 handful rosemary, roughly chopped

Olive oil

1-large onion, finely chopped

3-4 garlic cloves, chopped

1 lb ground beef

1 glass red wine

2 tsp dried oregano

1-14oz can tomatoes

1 small can tomato paste

1-8oz jar chopped sun dried tomatoes

Salt and Pepper to taste

½-1 Tbsp sugar (optional)

Grated Parmesan Cheese

Preheat the oven to 350 degrees. In a heavy pan that can be placed in the oven, fry the pancetta and rosemary on the stove on medium heat in olive oil until lightly brown. Add onion and garlic, until soft. Do not brown the garlic as it becomes bitter. Add the ground beef and lightly brown, 4-5 minutes. Add the wine, ( I prefer to use a varietal blend when cooking with wine. Today I am using Alexandria Nicole Cellars 2008 Quarry Butte.)

 Add 2 tsp dried oregano, * 1-14oz can tomatoes, 1 small can tomato paste, and 1 jar chopped sun dried tomatoes. Season to taste with salt and pepper.  Add sugar. (I find it cuts the acidity of the tomatoes.) Bring to a boil. Turn off heat, cover with parchment paper or a lid and cook for an hour and a half in a pre-heated oven.

Cook spaghetti in salted water, al dente. Drain in to a colander. Place hot spaghetti on a plate or in a bowl and top the Bolognaise sauce and plenty of Parmesan cheese. Enjoy!

*My husband Keith does not like cooked tomatoes so I blend half the 14oz can in a blender. You will have some texture but not a can of whole tomatoes in your Bolognaise.

This is the perfect dish for the family and or company. Cooking the Bolognaise in the oven makes a rich thick sauce.

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