Spaghetti Bolognese


  • 1 lemon
  • 40g butter
  • 2 tablespoons olive oil
  • 4 rindless bacon rashers, finely chopped
  • 3 brown onions, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery stalks, trimmed, finely chopped
  • 1 tablespoon brown sugar
  • 4 garlic cloves, crushed
  • 70g (1/4 cup) tomato paste
  • 1kg pork and veal mince
  • 500ml (2 cups) red wine
  • 2 x 400g cans diced tomatoes
  • 500ml (2 cups) Massel beef stock
  • 2 tablespoons Worcestershire sauce
  • 3 fresh bay leaves
  • 375g dried tagliatelle pasta
  • Finely grated parmesan, to serve


  • Step 1
    Peel a 4cm piece of rind from the lemon. Juice the lemon and reserve.
  • Step 2
    Heat the butter and half the oil in a stock pot over medium-high heat. Cook bacon, onion and carrot, stirring, for 2 minutes until softened slightly. Add celery. Cook, stirring, for 5-8 minutes until vegetables are soft and translucent. Add the sugar, garlic and tomato paste. Cook, stirring, for 3 minutes. Transfer to a large heatproof bowl.
  • Step 3
    Heat remaining oil in pot. Cook the mince, breaking it up with a wooden spoon, for 5 minutes until browned. Transfer to the bowl.
  • Step 4
    Increase heat to high. Add wine and bring to boil. Simmer for 5 minutes until reduced by half. Return mince mixture to pot. Add tomato, stock, Worcestershire, bay leaves, lemon rind and half the juice. Season well with salt.
  • Step 5
    Cover and bring to the boil. Reduce heat to very low. Cook, stirring occasionally, for 4 hours or until the sauce is a glossy dark red. Season with salt and remaining lemon juice.
  • Step 6
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 1 cup of the cooking liquid.
  • Step 7
    Toss 2 cups of sauce with pasta, adding a little of the reserved cooking liquid to coat pasta with sauce. Serve with parmesan.