Spaghetti with Bolognese Meat Sauce

Step 1

Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish).

Step 2

Cut the ham or bacon into little cubes and sauté in a heavy saucepan.

Step 3

Add the butter and allow it to melt. Then, add the battuto.

Step 4

Cook, stirring occasionally until very lightly browned. Add this mixture to a heavy pot.

Step 5

Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned.

Step 6

Add to the battuto in the pot.

Step 7

Add the wine to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan.

Step 8

Add the tomato paste and stock and stir until well mixed and add this mixture to the pot.

Step 9

Drain and coarsely chop the plum tomatoes and add them to the pot.

Step 10

Add the bay leaf and lemon rind. Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface.

Step 11

Simmer, stirring occasionally for an hour (or more), until thick.

Step 12

Add pepper and salt to taste.

Step 13

When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large pot

Step 14

Add the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10–12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy).

Step 15

Drain the pasta well and serve immediately.

Step 16

Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese.