calc1 tbsp of GALLO Pure Olive Oil
calc1 onion, finely chopped
calc2 cloves of garlic, chopped
calc1 carrot, scraped and chopped
calc1 stalk of celery, chopped
calc ½ cup of diced pancetta or bacon
calc12 oz of lean ground beef
calc14 oz of canned PRIMO Ground Plum Tomatoes
calc2 tsp of dried oregano
calc ½ cup of red wine
calc2 tbsp of PRIMO Tomato Paste
salt and pepper
calc12 oz of PRIMO Spaghetti
calc info

recipe image



Heat the oil in a large skillet. Add the onions and cook for 3 minutes. Add the garlic, carrot, celery, pancetta or bacon and sauté for 3-4 minutes or until just beginning to brown.

Add the ground beef and cook over high heat for another 3 minutes or until all of the meat is brown. Stir in the tomatoes, oregano, and red wine and bring to a boil. Reduce heat and simmer for about 45 minutes.

Stir in tomato paste and season with salt and pepper. Cook the spaghetti in a pan of boiling water for 8-10 minutes until al dente. Drain thoroughly. Transfer the spaghetti to a serving plate and pour over the Bolognese sauce. Toss to mix well and serve hot.

COOK'S TIP:Try adding 1oz of dried porcini mushrooms, soaked for 10 minutes in 2 tbsp of warm water, to the Bolognese sauce before simmering for 45 minutes.

PREPRATION TIME: 1 hour, 25 minutes

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