AuthorEsméeCategoryMain coursesStart with cutting the pancetta into very small pieces, it’s best to use a food processor for this, then do the same with the celery and carrot. Cut the onion and garlic into very small pieces by hand.
Heat some olive oil in a cast iron Dutch oven and bake the pancetta and minced meat, after a few minutes add the onion, garlic, carrot and celery and let it cook for a bit.
Deglaze the pan with the red wine and add the canned tomatoes, bring to a boil. Add the oregano, basil, bay leafs, salt, pepper and the cube of beef broth, let it simmer with the lid on for a minimum of 1 hour and stir every 15 to 30 minutes. When it gets dry you can always add a bit off water or a splash of milk when you like a creamier texture.
Bring a pot of water with a pinch of salt to a boil about 15 minutes before the sauce is done and cook the spaghetti according to the package instructions.
Serve with the grated Parmesan.
Ingredients
Directions
Start with cutting the pancetta into very small pieces, it’s best to use a food processor for this, then do the same with the celery and carrot. Cut the onion and garlic into very small pieces by hand.
Heat some olive oil in a cast iron Dutch oven and bake the pancetta and minced meat, after a few minutes add the onion, garlic, carrot and celery and let it cook for a bit.
Deglaze the pan with the red wine and add the canned tomatoes, bring to a boil. Add the oregano, basil, bay leafs, salt, pepper and the cube of beef broth, let it simmer with the lid on for a minimum of 1 hour and stir every 15 to 30 minutes. When it gets dry you can always add a bit off water or a splash of milk when you like a creamier texture.
Bring a pot of water with a pinch of salt to a boil about 15 minutes before the sauce is done and cook the spaghetti according to the package instructions.
Serve with the grated Parmesan.