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Classic Spaghetti Bolognese

Known affectionately as ‘Spag Bol’ in Britain, this traditional pasta sauce is a perennial favorite for many reasons: it’s chock full of veg, contains pancetta (or bacon), and it’s served over warm spaghetti topped with grated Parmesan cheese — duh! The bonus here is that the ration of carbs to protein is 2:1, so you can feel good about eating pasta again. Mangia!!

Classic Spaghetti Bolognese

2 tbs. olive oil
1 large onion, finely chopped
2 celery sticks, finely chopped
2 carrots, peeled and finely chopped
4 oz. pancetta or bacon, chopped
1 lb. lean ground beef
1 large bay leaf
4 tbs. tomato paste
⅔ cup white wine
1 cup chicken stock
1 cup tomato purée
¼ cup full-fat milk
¾ lb. spaghetti, cooked to package directions
grated Parmesan, to serve

Heat 1 tbs. of the oil in a large pan over medium-low heat. Add the onions, celery, and carrot along with a pinch of salt. Cook for 10 minutes, or until soft, stirring occasionally. Transfer to a bowl.

Add the remaining oil and tip in the pancetta or bacon. Cook for 3-4 minutes, until golden, then add the beef and season. Cook a further 5 minutes until browned, breaking the beef apart with a wooden spoon.

Return the vegetables to the pan and add the bay leaf and tomato paste. Cook for 1 minute to mix well, then add the wine and reduce by half. Add the stock and tomato purée, bring to a boil, reduce the heat and simmer for 35-40 minutes, or until thickened. Stir in the milk and check the seasoning.

Meanwhile, prepare the spaghetti according to package directions and drain well. Tip onto a large plate, top with the sauce and cheese. Add chopped parsley if you have any about.


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