Spaghetti Bolognese

Directions

1. 1

   Peel and dice one medium carrot, two stalks of celery, and one medium onion.

2. 2

   Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced carrot, celery, and onion. Cook until softened.

   7 min
3. 3

   Add 100g of diced pancetta to the pan and cook until slightly crispy, stirring occasionally.

   5 min
4. 4

   Add 454g of lean beef mince and 3 cloves of minced garlic. Season with salt and black pepper. Brown the mince, breaking it up with a wooden spoon. Drain any excess fat if necessary.

   7 min
5. 5

   Stir in 1 tablespoon of balsamic vinegar, 2 tablespoons of tomato paste, and 700g of passata. Mix everything thoroughly.

• 1 medium Carrot
• 2 stalks Celery
• 1 medium Onion
• 2 tbsp Olive Oil
• 100 g Pancetta
• 454 g Lean Beef Mince (5% fat, Irish Hereford Prime)
• 3 cloves Garlic
• to taste Salt