Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Christmas spaghetti bolognese
Made with chestnuts, port and stilton, this upgraded version of the classic dish is fit for a festive feast
-
Ready in 1 hour 35 minutes
-
Cooking time 1 hour 30 minutes
-
Prep time 5 minutes
-
Serves 4
Ingredients
- ½ tbsp olive oil
- 100g cubetti di pancetta
- 1 small red onion, finely chopped
- 1 large carrot, finely diced
- 1 parsnip, finely diced
- 2 cloves of garlic, finely sliced
- 500g 15% beef mince
- 400g tin chopped tomatoes
- 400ml beef stock
- 100ml port, or equal quantity beef stock
- 1 tbsp chopped fresh rosemary
- 100g cooked chestnuts, roughly chopped
- 240g spaghetti
- 75g stilton, finely crumbled
Method
-
1
Heat the olive oil in a large heavy based frying pan over a medium heat. Fry the pancetta for 4-5 minutes, until starting to crisp. Add the onion, carrots and parsnip. Cook for 4-5 minutes or until soft. Add the garlic and cook for a further 2 minutes.
-
2
Add the mince, increasing the heat slightly, and cook for 4-5 minutes, stirring to break up the meat to ensure it has browned all over. Add the chopped tomatoes, beef stock, port and rosemary and bring to a simmer. Reduce the heat, partially cover and simmer gently for 1 hour and 15 minutes, or until the sauce has reduced and is nice and thick. Stir through the chopped chestnuts, season with black pepper and keep warm.
-
3
Meanwhile, cook the pasta according to the instructions on the packet. Drain and divide the pasta between four bowls. Top with the ragu and sprinkle with crumbled stilton.
